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Chili con queso

Chorizo Queso Fundido

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Prep Time 15 minutes
Cook Time 2 hours 11 minutes
Total Time 2 hours 26 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 12 oz Mexican chorizo casings removed
  • 1 small white onion diced
  • 2 cloves garlic minced
  • 1 4 oz can diced green chiles, drained
  • 16 oz Monterey Jack cheese shredded
  • 8 oz Oaxaca or mozzarella cheese shredded
  • 8 oz cream cheese cubed
  • 1/2 cup heavy cream
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro
  • 2 Roma tomatoes diced (for garnish)
  • Tortilla chips for serving

Method
 

  1. Cook chorizo in large skillet over medium-high 6-8 minutes until browned and fully cooked, crumbling with spoon. Cook onion and garlic another 3 minutes until softened; drain excess grease and transfer to slow cooker.
  2. Mix in chiles, Monterey Jack, Oaxaca, cream cheese, heavy cream, and cumin.
  3. Cover; cook on low 1½ to 2 hours, stirring every 30 minutes, until cheese melted and dip smooth and creamy.
  4. Add cilantro; switch to warm.
  5. Top with tomatoes and optional extra cilantro; serve from cooker with plenty of tortilla chips.