Chorizo Queso

This slow cooker chorizo queso is so incredibly flavor-packed and delicious. Made with Mexican chorizo, cream cheese, freshly shredded Monterey Jack cheese, and green chiles. The perfect appetizer!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Cook 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. 2In 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. 3Cover 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. 4After 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. 5To 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.