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Creamy Slow Cooker Queso Fundido with Chorizo and Poblano

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A rich and creamy queso fundido made effortlessly in a slow cooker with spicy chorizo, smoky roasted poblano peppers, and a blend of melty cheeses. Perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, casing removed
  • 2 medium poblano peppers, roasted, peeled, and diced
  • 4 ounces cream cheese, softened
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup Oaxaca cheese or mozzarella, shredded
  • 1/2 cup milk (whole or 2%)
  • 2 cloves garlic, minced
  • 1/2 small white onion, finely chopped
  • 1 small jalapeño, seeded and finely diced (optional)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Tortilla chips for serving

Instructions

  1. Roast and prepare poblanos: Place poblanos under the broiler or over an open flame, turning until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap to sweat for 10 minutes. Peel off skins, remove seeds, and dice.
  2. Cook the chorizo: Heat a skillet over medium heat. Add chorizo, breaking it up with a spoon, cooking until browned and cooked through (about 6-8 minutes). Drain excess fat if necessary.
  3. Sauté aromatics: In the same skillet, add minced garlic, chopped onion, and diced jalapeño (if using). Sauté until fragrant and translucent.
  4. Combine in slow cooker: Add cooked chorizo, sautéed aromatics, roasted poblanos, cream cheese, shredded Monterey Jack, Oaxaca cheese, ground cumin, smoked paprika, salt, and pepper into the slow cooker. Pour in milk and stir gently to combine.
  5. Cook low and slow: Cover slow cooker and set on low. Every 30 minutes, stir gently to prevent sticking and help cheese melt evenly. Cook for about 2 hours until bubbly and creamy.
  6. Final adjustments: Taste and add salt, pepper, or extra jalapeño for heat if desired. Garnish with chopped fresh cilantro before serving.
  7. Serve immediately: Transfer to a warm serving dish if desired and serve with tortilla chips.

Notes

Stir every 20-30 minutes to prevent scorching. Use freshly shredded cheese for best melt. Roasting poblanos is essential for smoky flavor. Drain excess chorizo fat to avoid greasiness. Add milk to adjust consistency if needed. Can be made ahead and reheated gently with a splash of milk.

Nutrition

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

Find it online: https://cooksybite.com/creamy-slow-cooker-queso-fundido-with-chorizo-and-poblano-recipe-made-easy/