Is there anything better than smooth, melty queso served with warm corn tortilla chips? I don’t think so!
This delicious Chorizo Queso recipe is packed with SO MUCH flavor! Made with lots of cheese, diced green chiles, and spicy Mexican chorizo.
The slow cooker is an excellent way to make this dip because it is simple and hands-off. It also keeps it warm and smooth for a longer period of time, making it the perfect party appetizer!
I am one of those people that always gets the queso appetizer at Mexican restaurants. I mean, who can resist?
This slow cooker chorizo queso dip is anything but ordinary. It is a fun twist on your typical queso recipe, loaded with incredible flavors from Mexican chorizo, freshly shredded Monterey Jack cheese, chiles, and more. It has a smoky taste with a touch of heat.
The great thing about it is that it’s made in the slow cooker, so it stays warm longer. It’s great for parties and especially game day!
Mexican chorizo is one of my favorite ingredients to cook with. It has a bold, smoky, and slightly spicy flavor profile. Chorizo is essentially ground pork with a blend of Mexican spices. I like using it in my Chorizo Breakfast Tacos!
If you’re looking for easy game day recipes, try my favorite Garlic Parmesan Chicken Wings, Chili Lime Shrimp Cups, and Caprese Skewers!
Why we love this slow cooker chorizo queso recipe:
- So easy to make! With the slow cooker doing most of the work, this recipe requires minimal hands-on time.
- The slow cooker keeps it warm and smooth a lot longer, making it ideal for hosting!
- Bold flavors: Mexican chorizo adds so much flavor and some heat. It’s delicious!
- Creamy, rich, and smooth: The combination of cream cheese and freshly grated Monterey Jack creates a luscious, velvety texture that clings perfectly onto tortilla chips.
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Made in the Slow Cooker
What I love about this chorizo queso dip is the cooking method. I make it in a medium-sized slow cooker, which makes this a very easy recipe with minimal prep work. Plus, it only needs about 1 to 1.5 hours in the slow cooker.
I use a 4-quart slow cooker, but anything between 3 to 4 quarts will work really well.
Aside from making it a breeze to prepare, the biggest advantage of making queso in a slow cooker is that it’s very easy to keep it warm and smooth. Just keep it in the “warm” setting and it will be good for a few hours, which is great if you’re hosting a party.
If you don’t have a slow cooker, you can make this chorizo queso over the stovetop as well, so worry not! Instructions can be found throughout this post or in the recipe card down below.
Ingredient Notes
As always, below are a few helpful notes of the ingredients used in this chorizo queso recipe. Ingredient quantities can be found in the recipe card down below.
- Mexican chorizo: The star of the show, Mexican chorizo brings a bold, smoky, and slightly spicy flavor. Mexican chorizo is raw, so make sure you fully cook it before using.
- Diced onions: Adds a savory sweetness and flavor.
- Full-fat cream cheese: The creamy foundation that provides a luxurious texture.
- Monterey Jack cheese: Make sure you freshly shred the cheese (use a box grater or food processor). Pre-shredded cheese contains ingredients that can make the queso grainy and gritty.
- Evaporated milk: It’s thicker than other types of milk, making it perfect to create creamy, thick, and rich consistency.
- Canned diced green chiles: These usually come in small cans. Adds flavor, smokiness, and a little bit of extra heat.
- Salt and pepper to taste
- For garnish, I use cilantro, a few jalapeño slices, and diced roma tomatoes
Step-by-Step Tutorial
Making this slow cooker chorizo queso is the easiest thing ever! It’s a very hands-off recipe. Here’s how to make it.
Step 1 | Brown the chorizo
In a skillet over medium heat, cook the Mexican chorizo (casings removed), breaking it up with a spatula, until fully browned and crumbled. Set aside. If it’s not crumbled enough, feel free to give it a rough chop once cooked.
Step 2 | Cook in slow cooker
Transfer the cooked chorizo to a 3 or 4-quart slow cooker. Add diced yellow onions, cubed cream cheese, freshly grated Monterey Jack cheese, evaporated milk, and diced green chiles.
Cover and cook on the “LOW” setting for 1 to 1.5 hours, stirring every 20 minutes to ensure even distribution. If too thick, add more milk as needed.
Step 3 | Adjust consistency and serve
Once it’s evenly smooth and melted, adjust the consistency to taste. If the queso is too thick, add more evaporated milk to taste. If desired, season with salt and pepper to taste, although I didn’t find it necessary – it had plenty of flavor.
Serve the chorizo queso warm, garnished with chopped cilantro, diced roma tomatoes, and sliced jalapeños. Serve with warm corn tortilla chips, of course!
How to Keep Queso Warm
Queso will naturally thicken when it’s not kept warm. The best way to keep it melty is by keeping it warm and adding a few splashes of milk as needed. Here are a few of my favorite methods:
- Keep it in the slow cooker in the “warm setting.” Stir occasionally. You may need to add a few splashes of milk if it gets too thick.
- Serve in a fondue pot: If you have a fondue pot, transfer the queso to it for serving. Fondue pots often have temperature controls to maintain the ideal warmth.
- No slow cooker? If you don’t have a slow cooker, that’s fine too! Stir the queso occasionally to distribute heat evenly and prevent any hot spots, and reheat in the microwave oven (in 15-second intervals), adding a few splashes of milk as needed.
Storing and Reheating
Store queso in the refrigerator for up to 3 or 4 days in a sealed container.
Reheat over the stovetop until melted and warm, stirring. Alternatively, reheat in the microwave oven, stirring every 15 seconds. It will thicken, so add a few splashes of milk when reheating.
Freezing is not recommended. Freezing can alter the consistency of dairy, especially for a recipe where texture is important.
Pairing and Serving Ideas
This chorizo queso is the perfect appetizer for a Mexican-themed party! As an appetizer, serve with your favorite warmed up corn tortilla chips.
In addition, try this chorizo queso with my favorite Carne Asada Tacos, Skirt Steak Tacos, or Beef Taco Salad. It’s an excellent topping that can improve almost anything!
More delicious appetizers to try:
- Chili Lime Shrimp Cups
- Mexican Street Corn Salad
- Guacamole
- Garlic Parmesan Chicken Wings
- Caprese Skewers
- Mac and Cheese Bites
Recipe FAQs
No. Pre-shredded bagged cheese contains anti-caking agents (starch), which can turn your queso very gritty and grainy.
A 3 or 4-quart slow cooker.
Yes! Simply combine all the ingredients, including the cooked chorizo, and melt over low heat in a deep skillet. Do not bring to a boil, as this can make it grainy. It just needs to be warm, melted and smooth.
That’s normal. It will continue to thicken as it cools down. To prevent this from happening, keep it in the “warm” setting of your slow cooker and stir in a few splashes of milk as needed to re-adjust its consistency.
This recipe was originally published in 2020 and updated in December 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Use freshly shredded Monterey Jack cheese here. Pre-shredded bagged cheese contains anti-caking agents (starch), which can turn your queso very gritty and grainy.
- Do not overcook. 1 or 1.5 hours in the slow cooker is enough, or until warm and melted Overcooking can also turn the consistency gritty.
- A slow cooker is a great way to make queso because it keeps it warm and melty. For this recipe, a 3 or 4 quart slow cooker will work.
- If making the queso over the stovetop, do not bring to a boil, as this can change the texture. It just needs to melt just enough to be warm, melted, and smooth.
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Chorizo Queso
Equipment
Ingredients
- 8 ounces Mexican chorizo ground sausage - casings removed
- ½ cup diced yellow onions
- 8 ounces full-fat cream cheese - cut into cubes
- 8 ounces Monterey Jack cheese, freshly grated - do not use pre-shredded cheese
- 1 4-ounce can diced green chiles, drained
- 2 12-ounce cans evaporated milk - divided
- Salt and pepper to taste
- Cilantro - for garnish
- Diced roma tomatoes - for garnish
- Jalapeño slices - for garnish
Instructions
- Cook chorizo in a skillet over medium-high heat until fully cooked, breaking it up into crumbles. Set aside. If it’s not crumbled enough, give it a rough chop.
- In a 3 or 4 quart slow cooker, combine ¾ of the cooked chorizo (save the remaining ¼ for garnish), diced onions, cream cheese, Monterey Jack cheese, diced green chiles, and ONE 12-ounce can of the evaporated milk (the other can will be used later).
- Cover and cook on the LOW setting for 1 to 1.5 hours, or until evenly melted and warm. Stir every 20 minutes for even cooking.
- After about 1 hour, check on the consistency. If you want the queso to be thinner, add more evaporated milk. If needed, season with salt and pepper to taste. Note: You may need the remaining evaporated milk later, as queso tends to thicken when it cools down.
- To serve, garnish with the remaining cooked chorizo, cilantro, diced tomatoes, and jalapeños slices. Serve with warm corn tortilla chips. Enjoy! See notes below for how to keep it warm longer.
Notes
- For the Monterey Jack cheese, I’d recommend buying a block and shredding it at home with a box grater or food processor. Pre-shredded cheese contains starch, which can make the queso grainy.
- Use full-fat cream cheese for best texture.
- Don’t overcook. Overcooking can cause the texture to turn grainy. Once the cheese is smooth and warm in the slow cooker, turn it to the “warm” setting.
- Stovetop method: In a pot or skillet over low heat, combine all ingredients, including the cooked chorizo, until melted, warm, and smooth. There’s no need to bring to a boil, as this can cause it to turn gritty.
- Leftovers can be refrigerated for up to 3 days.
- Reheat over the stovetop, adding a generous splash of milk to loosen it up as needed.
- Monterey Jack cheese: American cheese.
- Diced green chiles: Roasted or sauted jalapeños.
- Evaporated milk: Half-and-half.
Brian says
Can I use white onions instead of yellow?
Tania says
Yup!
Brian says
Thank you!
I’m making a double batch for the Super Bowl and will let you know how it turns out. I truly appreciate your culinary insights!
Marionna says
So good!! I make this all the time
Cathy says
Can beef Chorizo be used in place of the Chorizlo Mexican sausage?
Thank you!
Tania says
Yes!
Michael says
Can this be made ahead then reheated ? How about if I kept it warm during a party on the “warm “ setting on my crock pot?
Tania says
Hi Michael! You can definitely keep it in the warm setting in your slowcooker (I do this all the time!). You could also reheat it the next day, but in my experience, the texture does change a bit after being kept in the fridge overnight. So I’d definitely recommend making it on the same day and keeping in on the warm setting until ready to eat.