When I was prepping this recipe, I was originally going for a queso fundido. Traditional queso fundido is served in a dish with hot melted cheese topped with spicy chorizo, tomatoes, cilantro, and etc. As delicious as the conventional version is, I wanted people to be able to enjoy this for a long period of time for an event or party they may be hosting, which is why I decided to proceed with a crockpot queso. It’s a streamlined version of queso fundido that comes together so easily and can last more than one sitting by keeping it warm in the crockpot. The chorizo is customary and adding Mendocino Spices Ground Chipotle and Guajillo gave the queso a smoky earthy taste that is usually captured on a smoker or through dried chiles. Even the leftovers will emit those smoky flavors, by reheating in a small casserole dish in the oven on broil. Who knew even leftover queso can be restored in its natural form (and maybe taste even better) the next day.
14 oz chorizo
16 oz pepper jack
12 oz American cheese
8 oz cream cheese
3 jalapenos, finely diced
1 can Rotel
1 tsp Mendocino Spices Ground Chipotle
1 tsp Mendocino Spices Ground Guajillo
1 bunch green onions, finely chopped
½ cup cilantro, finely chopped
Brown the chorizo in a large saucepan until fully cooked and drain fat.
In a crockpot add chorizo, cheeses, jalapenos, Rotel, and Mendocino Spices.
On HIGH cook for 2 hours.
Stir to combine and let sit for about 20 more minutes. Skim most of the fat and grease off the top of the queso.
Add green onions and cilantro and keep on warm for duration of your party/event and serve in individual bowls with chips and warm flour tortillas.