Slow Cooker Queso
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound ground chorizo
- 2 pounds queso blanco Velveeta (cubed)
- 1 pound white American cheese (cubed)
- 8 ounces cream cheese (cubed)
- 1 10. oz can diced tomatoes with green chiles (undrained)
- 1 5. oz can evaporated milk
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- fresh chopped cilantro (optional, for garnish)
Method
- In a large skillet set over medium heat, cook the chorizo, breaking it apart with a spoon, for 8 to 10 minutes, or until fully cooked. Drain well.
- Transfer the cooked chorizo to a 6-quart slow cooker. Then add the Velveeta, American cheese, cream cheese, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder.
- Mix all the ingredients until well combined.
- Cover the slow cooker and set it to cook on low heat for 1 to 2 hours. Stir the mixture every 15 minutes to ensure even melting and to prevent sticking.
- Once the cheese is completely melted and the dip is smooth, it's ready to be served.