Updated post with new photos.

Queso is one of those irresistible comforts: melted cheese, diced tomatoes, a touch of spice, and hearty chorizo, all meant for scooping with lightly salted tortilla chips. It’s simple, satisfying, and the perfect appetizer for gatherings or a solo snack night. I love it so much I could happily make a meal of chips and queso alone.

A while back I decided to make my own queso at home so I could enjoy it any time. That’s how my slow-cooker Chorizo Con Queso was born. Nearly three years after the original, I remade the recipe and updated the photos — mostly as an excuse to eat more queso, which I never refuse.

ENJOY ~ Meagan

Chorizo Con Queso

Cook Time:
30 minutes

Instructions

In a medium saucepan, cook the chorizo with chopped onions over medium heat until the meat is browned and the onions are translucent. Drain any excess fat if necessary.

Transfer the cooked chorizo and onions to a slow cooker set on high. Add your choice of melting cheese, canned Rotel tomatoes (with juices), minced garlic, and chopped jalapeño. Stir well and let the mixture sit for about 8 minutes to start warming through.

Stir in milk and sour cream, then continue to cook for about 20 minutes or until the cheese has fully melted and the dip is smooth and creamy. Taste and adjust seasoning if needed.

Serve hot, garnished with chopped cilantro, and offer plenty of tortilla chips for dipping.

Did you make this recipe?

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