Description
This Slow Cooker Queso Fundido is a creamy, cheesy Mexican dip featuring melted mozzarella and Monterey Jack cheeses combined with savory chorizo, onions, garlic, green chilies, and diced tomatoes. Slow cooking melds the flavors perfectly, making it an ideal warm appetizer for sharing with tortilla chips or warm tortillas.
Ingredients
Scale
Cheese
- 2 cups shredded mozzarella cheese
- 2 cups shredded Monterey Jack cheese
Meat and Vegetables
- 1 cup Mexican chorizo, cooked and crumbled
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup chopped green chilies
- 1/2 cup diced tomatoes, drained
Garnish
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cook the Chorizo: In a skillet over medium heat, cook the Mexican chorizo until it is browned and fully cooked, breaking it into crumbles. Drain the excess fat carefully.
- Add Ingredients to Slow Cooker: Transfer the cooked chorizo to your slow cooker. Add the diced onion, minced garlic, drained diced tomatoes, and chopped green chilies on top of the chorizo.
- Add the Cheese: Evenly layer the shredded mozzarella and Monterey Jack cheeses over the meat and vegetable mixture in the slow cooker.
- Slow Cook: Cover and cook on the low setting for 1 to 2 hours. Stir occasionally to ensure the cheese melts evenly and the dip becomes creamy and well combined.
- Garnish and Serve: Once the cheese is fully melted and bubbly, garnish the queso fundido with fresh chopped cilantro. Serve warm with tortilla chips, warm tortillas, or crusty bread for dipping.
Notes
- Be sure to drain excess fat from the chorizo to prevent a greasy dip.
- You can prep the ingredients ahead and refrigerate, then cook fully on low for 1–2 hours before serving.
- Swap mozzarella and Monterey Jack with other melty cheeses like fontina or pepper jack for variation.
- Adjust the amount of green chilies depending on your heat preference.
