Crockpot Queso with Chorizo

This Crockpot Queso with Chorizo is a creamy, spicy, and indulgent dip that’s perfect for game days, parties, or cozy nights in. The smoky chorizo blends with melty cheese and bold spices, creating a crowd-pleasing appetizer that’s effortless to make and bursting with flavor.

Why You’ll Love This Recipe

This Crockpot Queso with Chorizo is a game-changer for any gathering, delivering bold, savory flavors with minimal effort. The slow cooker does all the work, melding the rich, smoky chorizo with creamy cheeses and zesty spices into a velvety dip that’s impossible to resist. It’s versatile, perfect for dipping tortilla chips, drizzling over nachos, or even spooning onto tacos. Whether you’re hosting a party or craving a comforting snack, this queso’s warm, gooey texture and spicy kick will keep everyone coming back for more. Plus, it’s customizable—adjust the heat or add your favorite ingredients to make it your own!

Recipe Tips and Tricks

• Cook Chorizo Thoroughly: Ensure the chorizo is fully cooked and crumbled before adding it to the slow cooker to avoid excess grease.
• Stir Occasionally: Stir the queso every 30 minutes to prevent cheese from sticking to the sides and ensure even melting.
• Low and Slow: Keep the crockpot on low to avoid scorching the cheese; high heat can cause separation.
• Thin as Needed: If the queso thickens too much, add a splash of milk or cream to reach your desired consistency.
• Serve Warm: Use the “keep warm” setting on your crockpot to maintain the perfect dipping temperature during parties.
• Prep Ahead: Cook the chorizo and dice ingredients the night before to save time on the day of serving.

Yield: 10 servings

Crockpot Queso with Chorizo

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Creamy Crockpot Queso with Chorizo is a spicy, cheesy dip perfect for parties, game days, or cozy snacking.

Prep Time 15 minutes

Cook Time 2 hours

Additional Time 5 minutes

Total Time 2 hours 20 minutes

Ingredients

• ½ cup whole milk
• ½ tsp ground cumin
• 1 jalapeño, finely diced (optional, seeds removed for less heat)
• 1 tsp chili powder
• 10 oz can diced tomatoes with green chilies (e.g., Rotel), slightly drained
• 16 oz Velveeta cheese, cubed
• 2 tbsp fresh cilantro, chopped (optional, for garnish)
• 8 oz cream cheese, softened
• 8 oz Mexican chorizo, casing removed
• 8 oz sharp cheddar cheese, shredded

Instructions

1. Cook the Chorizo: In a skillet over medium heat, cook the chorizo, breaking it apart with a spoon until fully browned and crumbled, about 5-7 minutes. Drain excess grease and set aside.
2. Prep the Crockpot: Lightly grease the inside of your crockpot with cooking spray to prevent sticking and ensure easy cleanup.
3. Add Cheeses: Place the cubed Velveeta, shredded cheddar, and softened cream cheese into the crockpot. These create the creamy, melty base of your queso.
4. Incorporate Chorizo: Add the cooked chorizo to the crockpot, spreading it evenly over the cheese for balanced flavor in every bite.
5. Add Tomatoes and Spices: Pour in the slightly drained diced tomatoes with green chilies, chili powder, and cumin. Stir gently to combine.
6. Pour in Milk: Add the whole milk to help achieve a smooth, dippable consistency. Stir to incorporate all ingredients.
7. Cook on Low: Set the crockpot to low and cook for 2 hours, stirring every 30 minutes to ensure even melting and prevent sticking.
8. Check Consistency: After 2 hours, check the queso’s thickness. If too thick, stir in an additional 1-2 tablespoons of milk until perfect.
9. Add Optional Jalapeño: Stir in the diced jalapeño for extra heat, if desired, and mix well to distribute the spice.
10. Garnish and Serve: Sprinkle with fresh cilantro (if using), give it a final stir, and serve warm with tortilla chips, veggies, or crackers.

Notes

• Adjust spice levels to your preference by varying the jalapeño or chili powder amounts.
• For a smoother queso, use a whisk during the final stir to blend any remaining cheese lumps.
• Keep the crockpot on the “warm” setting during parties to maintain the perfect dipping temperature.
• Pair with sturdy tortilla chips to handle the hearty, cheesy texture.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 333Total Fat 27gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 1053mgCarbohydrates 8gFiber 0gSugar 5gProtein 15g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chorizo (8 oz): Mexican chorizo adds a smoky, spicy depth; use fresh, not cured, for the best texture and flavor.
• Velveeta Cheese (16 oz): Melts smoothly for a creamy base; cut into cubes for faster, even melting.
• Cheddar Cheese (8 oz): Shredded sharp cheddar adds a tangy, rich flavor; shred your own for better meltability.
• Cream Cheese (8 oz): Provides a velvety texture and slight tang; soften before adding to avoid lumps.
• Diced Tomatoes with Green Chilies (10 oz can): Rotel or similar brands add a zesty kick; drain slightly to control consistency.
• Whole Milk (½ cup): Thins the queso for a dippable texture; use more if needed for creaminess.
• Jalapeño (1, optional): Fresh jalapeño adds heat; remove seeds for milder flavor or keep for extra spice.
• Chili Powder (1 tsp): Enhances the smoky profile; adjust to taste for more or less heat.
• Cumin (½ tsp): Adds earthy warmth that complements the chorizo’s bold flavors.
• Cilantro (2 tbsp, optional): Fresh chopped cilantro offers a bright, herbaceous finish; omit if not a fan.

Variations and Substitutions

• Meat Variations: Swap chorizo for ground beef, sausage, or spicy Italian sausage for a different flavor profile. For a vegetarian option, use plant-based chorizo or sautéed mushrooms.
• Cheese Options: Replace Velveeta with queso fresco or Monterey Jack for a different cheesy vibe. For a sharper bite, use extra-sharp cheddar or pepper jack.
• Spice Adjustments: Dial up the heat with diced serrano peppers or hot sauce, or keep it mild by omitting jalapeños and using mild Rotel.
• Dairy-Free: Use dairy-free cheese alternatives and plant-based milk, but note the texture may vary slightly.
• Add-Ins: Stir in black beans, corn, or diced bell peppers for extra texture and flavor. For a smoky twist, add a dash of chipotle powder.
• Low-Fat Option: Use reduced-fat cream cheese and cheddar, but avoid low-fat Velveeta, as it may not melt smoothly.

Storage Options

• Refrigerator: Store leftover queso in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop, stirring in a splash of milk to restore creaminess.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating; note that texture may slightly change.
• Reheating: Warm slowly in a saucepan over low heat or in the crockpot, stirring frequently to prevent separation.

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