In medium saucepan cook the chorizo and onions until meat is browned.
In slow cooker on high heat add cheese, rotel tomatoes, garlic, jalapeño and chorizo. Stir the mixture and let it sit for 8 minutes.
Stir in the milk and sour cream and let it cook for 20 minutes or until cheese has melted.
Serve and garnish with cilantro.
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Hey, Meagan! Sorry I haven’t commented lately — went to Minnesota (brrrr…) Your recent recipes will definitely warm me up! 🙂
I love anything con queso! This looks fantastic. I hope you had a great Mother’s Day (if this is what you served, I’m sure you did!).
This is making me hungry! I could eat a whole bag of chips with this dip!
This is just so full of flavour. I can just imagine how delicious it is with chips.
I just made a queso this past weekend too! I love that you added chorizo to yours. Yum!
spicy delicious soup like the addition of jalapeno
This looks so yummy! Thank you for sharing 🙂