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Creamy Slow Cooker Queso Fundido with Chorizo

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A creamy, crowd-pleasing queso fundido made in a slow cooker with spicy chorizo, roasted peppers, and a blend of melty cheeses. Perfect for parties and casual gatherings.

Ingredients

Scale
  • 8 ounces fresh or pre-cooked spicy Mexican-style chorizo
  • 1 cup roasted red and poblano peppers, sliced
  • 4 ounces cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup Oaxaca cheese, shredded
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • A handful of cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon lime juice

Instructions

  1. If using raw chorizo, crumble and cook over medium heat in a skillet for about 5 minutes until browned and cooked through. Drain excess fat and set aside. If using pre-cooked chorizo, crumble it.
  2. Roast fresh peppers by charring over a flame or under a broiler until blackened, then peel skins and slice into strips. If using jarred roasted peppers, drain and slice.
  3. In a large bowl, combine softened cream cheese, Monterey Jack, Oaxaca cheese, garlic, onion, cumin, smoked paprika, salt, and pepper. Stir until evenly mixed.
  4. Spread half the cheese mixture into the bottom of the slow cooker insert. Add the cooked chorizo and roasted peppers evenly on top. Then spread the remaining cheese mixture over the top layer.
  5. Cover and cook on low for 2 to 3 hours. Check at 2 hours; the cheese should be melted and gently bubbling. Avoid stirring too often to allow a slight crust to form on the edges.
  6. Once melted, gently fold in chopped cilantro and lime juice. Taste and adjust seasoning if needed.
  7. Serve warm directly from the slow cooker or transfer to a serving dish. Offer with tortilla chips, warm corn tortillas, or soft pretzels for dipping.

Notes

Use a blend of cream cheese with Monterey Jack and Oaxaca for smooth, luscious texture. Cook chorizo first to drain excess fat and avoid greasy dip. Keep heat low and avoid over-stirring to prevent cheese separation. Add cilantro and lime juice at the end to brighten flavors. If cheese separates or gets oily, reduce cooking time next time. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of milk or cream to restore creaminess.

Nutrition

Keywords: queso fundido, slow cooker dip, chorizo dip, party dip, creamy queso, roasted peppers, Mexican appetizer

Find it online: https://magnetmeal.com/creamy-slow-cooker-queso-fundido-with-chorizo-easy-recipe-for-party-dip/