Queso con chorizo

Ingredientes

• 8 ounces Mexican chorizo ground sausage (casings removed)
• 1/2 cup diced yellow onions
• 8 ounces full-fat cream cheese (cut into cubes)
• 8 ounces Monterey Jack cheese, freshly grated (do not use pre-shredded cheese)
• 1 4-ounce can diced green chiles, drained
• 2 12-ounce cans evaporated milk (divided)
• Salt and pepper to taste
• Cilantro (for garnish)
• Diced roma tomatoes (for garnish)
• Jalapeño slices (for garnish)

Preparación

1. 1

   Cook chorizo in a skillet over medium-high heat until fully cooked, breaking it up into crumbles. Set aside. If it’s not crumbled enough, give it a rough chop.

2. 2

   In a 3 or 4 quart slow cooker, combine ¾ of the cooked chorizo (save the remaining ¼ for garnish), diced onions, cream cheese, Monterey Jack cheese, diced green chiles, and ONE 12-ounce can of the evaporated milk (the other can will be used later).

3. 3

   Cover and cook on the LOW setting for 1 to 1.5 hours, or until evenly melted and warm. Stir every 20 minutes for even cooking.

4. 4

   After about 1 hour, check on the consistency. If you want the queso to be thinner, add more evaporated milk. If needed, season with salt and pepper to taste. Note: You may need the remaining evaporated milk later, as queso tends to thicken when it cools down.

5. 5

   To serve, garnish with the remaining cooked chorizo, cilantro, diced tomatoes, and jalapeños slices. Serve with warm corn tortilla chips. Enjoy! See notes below for how to keep it warm longer.