SLOW COOKER CHORIZO QUESO DIP
Just a few ingredients mixed together to create a rich, velvety and creamy queso dip perfect for parties or a fun appetizer.
Provided by Plating Pixels
Categories Appetizer
Number Of Ingredients 11
Steps:
- Peel and dice onion into small pieces. If slow cooker has a stove feature set to high and add oil. Otherwise heat in a non-stick pan over medium-high heat.
- Add onion and garlic to pan, cook 4-6 minutes until translucent and fragrant, stirring often. Add chorizo, break up meat, and cook 7-10 minutes more. If cooking on stove transfer mixture to a slow cooker.
- Stir in La Terra Fina Queso Dip, milk, shredded cheese, tomato and chili powder. Cook covered on LOW for 1 hour until cheese is melted.
- Stir again and garnish with cilantro. Keep on warm setting and serve with tortilla chips for dipping.
Nutrition Facts : Calories 337 kcal, Carbohydrate 4 g, Protein 16 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 83 mg, Sodium 621 mg, Sugar 2 g, ServingSize 1 serving
CHORIZO QUESO DIP
When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!
Provided by Christina
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 1h35m
Yield 16
Number Of Ingredients 4
Steps:
- Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
- Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
- Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g
SLOW-COOKER QUESO
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
- Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.
CHORIZO QUESO DIP
Chef Coby Arzola punches up this creamy cheese dip with chorizo and jalapeno. Stays warm in a fondue pot or crock pot and tastes great with recipe #329708.
Provided by ninja
Categories Pork
Time 25m
Yield 3 1/2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove casing from chorizo. Heat skillet over medium-high heat. Crumble chorizo into skillet; cook, stirring frequently and using a spoon to break up lumps, until sausage is well-browned, about 5 minutes. Remove sausage to paper towels to drain.
- In a large microwave-safe bowl, combine Mexican cheese, cream cheese and milk. Microwave at Medium (50% power) stirring every minute until melted and hot, 6 to 8 minutes. Alternatively, you can prepare in the top of a double boiler over simmering water, stirring constantly, but melting time may differ.
- Stir in chorizo, tomato, green onion and jalapeno. Place in fondue pot or slow cooker to keep warm. Serve with garlic tortilla chips.
Nutrition Facts : Calories 255.4, Fat 22, SaturatedFat 12.5, Cholesterol 70.9, Sodium 517.3, Carbohydrate 4.5, Fiber 0.3, Sugar 2.7, Protein 10.5
CHORIZO CON QUESO
A quick and super tasty version of an old classic but with chorizo. Way better than processed cheese and canned chili, but just as easy! Top with cilantro, onions, and fresh tomatoes and serve with tortilla chips!
Provided by emmyjay1
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
- Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
- Transfer mixture into a shallow baking dish.
- Bake in the preheated oven until browned, about 25 minutes.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.6 g, Cholesterol 110.3 mg, Fat 34 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 16 g, Sodium 1082.2 mg, Sugar 4.6 g
SLOW COOKER QUESO FUNDIDO
Make and share this Slow Cooker Queso Fundido recipe from Food.com.
Provided by Oshannon
Categories Mexican
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
- Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
- While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
- When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
- Cut the queso quesadilla into small chunks.
- In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.
Nutrition Facts : Calories 7.7, Sodium 1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 0.3
SLOW-COOKER QUESO
On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.
Provided by Riley Wofford
Categories Food & Cooking Slow Cooker Recipes
Time 2h10m
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
- Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.
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