Mmm. . .Queso. Need I say more?
We are five days away from the biggest (or second biggest) eating day of the year- the Super Bowl! For an event like this, food comes front and center. While I’m all about healthy eating and balance, the Super Bowl is a day where I focus on snacking and indulgence. This queso with chorizo is a perfect part of that menu. Made and served in a crockpot, the queso stays melty and has a boost of flavor from the addition of chorizo. Make a batch and then get ready for some football.
The original post from January 2017
I am a huge fan of queso. Even more than that, I am an enthusiast of cheese in its many forms. However, when you take cheese and make it melty and warm, I’m almost over the top excited. Thus, when thinking about recipes to make in a slow cooker, I was determined to find at least one that involved cheese.
It really wasn’t that hard to create a new recipe. I’ve made other cheese dips in the crockpot- the espinaca and sausage dip from Monday among them. The basic concept of these recipes isn’t that they get to simmer all day while you work but rather that they keep the dip warm while you’re enjoying it.
So, on a cold winter Monday night, what makes a lovelier tapas dish than a small crockpot filled with melted cheese and chorizo? Served with flour tortillas or tortilla chips, it’s the perfect way to linger over a meal. Of course, this isn’t a fancy pants sort of appetizer. It would work quite well for a Sunday afternoon spent watching football or an appetizer to bring to a gathering. In fact, I’m pretty sure my kids are going to be requesting a batch of their own. Why should the parents get all the fun?
- 1/2 pound bulk chorizo
- 1/4 cup red onion
- 1 jalapeno, seeded & diced
- 1 garlic clove, minced
- 4 ounces cream cheese, softened
- 2-1/4 cup shredded cheddar cheese
- 3 tablespoons milk
- 1/2 tomato, seeded & diced
- Heat large nonstick frying pan over medium heat; spray with nonstick cooking spray.
- Add chorizo; saute for 5 minutes.
- Transfer chorizo to a paper towel-lined plate.
- Wipe out pan; respray.
- Add onion and jalapeno. Saute for 3-4 minutes.
- Add garlic, and saute for 1 minute; remove from heat.
- Combine cream cheese, cheddar cheese, chorizo, and sauteed veggies in small crockpot turned to high.
- Stir well, and cover.
- As cheese begins to melt, add milk 1 tablespoon at a time.
- When all melted (about an hour or two) add tomatoes, and serve.
- Serve with tortillas, corn chips, carrots sticks, or whatever dipper you prefer.
