Creamy queso blanco made with white American cheese, savory chorizo, and mild green chiles, finished with crumbled queso fresco and fresh green onions for the perfect balance of rich and bright.
16ounceswhite American processed queso blanco cheese(cubed)
4 to 6ouncesfresh Mexican chorizo(cooked and well-drained)
4ouncescan diced green chiles, drained(use mild or hot)
½cupevaporated milk(plus more as needed)
Optional for garnish:Crumbled queso fresco and sliced green onions(crumbled, for topping)
Instructions
Add all the ingredients to the slow cooker. Cover and cook on low for 1 to 1½ hours, stirring occasionally, until melted and smooth.
Top with crumbled queso fresco and sliced green onions just before serving.
Notes
For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed.TIPS: Cook and drain the chorizo well to prevent excess grease, use evaporated milk instead of regular milk for a creamier and more stable queso, and keep the slow cooker on warm for serving with an occasional stir.VARIATIONS: Swap green chiles for fire-roasted chiles for deeper flavor, add a pinch of cumin or garlic powder for warmth, or stir in a splash of pickled jalapeño brine for extra tang.SERVING SUGGESTIONS: Serve warm with tortilla chips, drizzle over nachos or fries, spoon onto burrito bowls, or use as a melty topping for grilled chicken or roasted vegetables.
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