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Queso Dip · Slow Cooker with Chorizo

Slow-Cooker Chorizo Queso Dip

Deli American cheese melts into a silky base with pepper jack, tomatoes with green chiles and crumbled chorizo. It stays dippable on WARM for the whole game.

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Prep
15 min
Cook
1 hr 40 min
Total
1 hr 55 min
Serves
12 · About 5 cups
Level
Easy

Ingredients

  • 8 oz fresh Mexican chorizo, casings removed
  • 1 lb white American cheese, from the deli, cut into 1/2-inch cubes
  • 8 oz monterey jack, shredded (or pepper jack for heat)
  • ¾ cup milk
  • 1 can diced tomatoes with green chiles, 10 oz, with juice
  • ½ tsp ground cumin
  • 2 tbsp fresh cilantro, chopped
  • tortilla chips, for serving

Cook to 160°F inside (check with a thermometer).

Steps

  1. Cook the chorizo in a skillet over medium heat, breaking it up, until browned with no pink left and it reads 160°F (71°C).
  2. Spoon the chorizo onto a paper towel-lined plate to drain.
  3. Put the American cheese, jack cheese, milk, tomatoes with their juice and cumin in a slow cooker. Stir in the chorizo.
  4. Cover and cook on LOW, stirring every 30 minutes, until completely melted and smooth.
  5. Stir well, sprinkle with cilantro and switch the cooker to WARM.
  6. Serve with tortilla chips. Stir every so often and add a splash of milk if it thickens.

Tip: Deli American cheese is the secret to queso that never turns grainy. Ask the counter for a 1-pound chunk or thick slices.

Tip: Short on time? Melt everything in a saucepan over low heat, stirring constantly, in about 10 minutes.

Storage: Refrigerate up to 4 days. Reheat over low heat or in the microwave with a splash of milk, stirring often.

Make ahead: Cook the chorizo up to 2 days ahead and refrigerate.

Estimated nutrition per serving: 280 calories · protein 15 g · carbohydrates 4 g · fiber 0 g · sugars 2 g · fat 23 g (saturated 12 g) · sodium 930 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.