Description

A rich, spicy, and creamy slow cooker queso with chorizo that stays smooth for hours, perfect for game day parties and gatherings.

Ingredients

Scale

8 ounces raw Mexican chorizo
16 ounces Velveeta, cubed
2 cups sharp or extra-sharp cheddar cheese, shredded
4 ounces canned diced green chiles (with juice)
1 medium green bell pepper, diced
1/2 medium yellow onion, finely diced
1 teaspoon ground cumin
3 cloves garlic, minced
1/2 cup heavy cream
White corn tortilla chips, for serving

Instructions

Heat a large skillet over medium-high heat. Crumble and brown the chorizo for 5-7 minutes until crispy. Drain excess grease, leaving about 1 tablespoon in the pan.
Add the diced onion and bell pepper to the skillet with the chorizo fat. Sauté for 3-4 minutes until the onion is translucent. Add garlic and cumin in the last 30 seconds and stir constantly.
Transfer the chorizo and vegetable mixture to a slow cooker. Add the cubed Velveeta, shredded cheddar, and green chiles with their juice. Stir gently to combine.
Cover and cook on LOW for 2-3 hours, stirring at the 2-hour mark, until the cheese is completely melted and smooth.
Stir in the heavy cream. Cover and cook on LOW for another 15-30 minutes until the queso is glossy and pourable.
Serve warm with tortilla chips. Keep on the ‘Warm’ setting for serving.

Notes

Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Do not skip sautéing the onions and chorizo for better flavor. If the queso separates, stir in a tablespoon of cold cream to re-emulsify. This recipe does not freeze well.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Serving Size: 1/4 cup
Calories: 280
Sugar: 2
Sodium: 680
Fat: 22
Saturated Fat: 11
Carbohydrates: 8
Fiber: 1
Protein: 12

Keywords: slow cooker queso, game day dip, chorizo queso, creamy cheese dip, easy appetizer, party food