- Super easy to make!
Let's get started!
- Only needs 1.5 hours in the slow cooker. Easy to keep warm.
- Creamy, rich, and flavorful!
1
In a skillet, cook the Mexican chorizo (casings removed), breaking it up into smaller pieces.
2
Add the cream cheese, shredded cheese, chorizo, and chiles to a medium slow cooker.
3
Slow cook over LOW for 1.5 hours until melted and smooth, stirring every 20-30 minutes. If too thick, add more milk as needed.
4
Serve immediately with tortilla chips. You can also leave it in the slow cooker under the "Warm" setting.