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7) Slow Cooker Queso Blanco with Chorizo

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb Mexican chorizo casings removed
  • 1 12 oz jar roasted green chiles, drained
  • 16 oz white American cheese shredded or chopped
  • 8 oz Monterey Jack cheese shredded
  • 1 14 oz can diced tomatoes with green chiles, drained
  • 1 cup half-and-half or whole milk
  • 2 tbsp cornstarch mixed with 2 tbsp cold water optional, for thicker dip
  • Fresh cilantro and sliced jalapeño for garnish optional

Method
 

  1. Brown chorizo in a skillet over medium heat until cooked through; drain excess fat.
  2. Add chorizo and remaining ingredients (except cornstarch) to slow cooker; stir to combine.
  3. Cover and cook on low 2–3 hours or high 1–1.5 hours, stirring once midway.
  4. If too thin, stir in cornstarch slurry and cook 10–15 more minutes until thickened.
  5. Taste and adjust salt; keep on warm and serve with tortilla chips and veggies.