Crockpot Queso Fundido is the easy queso of your dreams! This slow cooker queso fundido recipe with chorizo couldn’t be easier (only four ingredients!), creamier, or more delicious! If you’re celebrating something (Cinco de Mayo, the Super Bowl), this crockpot cheese dip with sausage is the perfect recipe.
What’s in this Crockpot Queso Fundido Recipe?
This delicious queso fundido with chorizo only has four ingredients, has just the right amount of spice, and is made easy and foolproof in a slow cooker!
- Chorizo: A type of spicy pork sausage from Spain.
- Pepper Jack Cheese: Makes this queso creamy and spicy!
- Salsa: Choose a thin, restaurant-style salsa. It will help thin out the cheese!
- Fresh Cilantro: Adds a pop of freshness and color!
Pro Tip: If you’re not a fan of cilantro, try using parsley instead!
Variations on Slow Cooker Queso Fundido
You can use just about any melting cheese you like in this recipe and any kind of salsa! The world is your oyster! I highly recommend trying out different kinds of sausage, too, like Italian, Nduja, or andouille. For a vegan version, I recommend using my vegan queso recipe as the base and Trader Joe’s Soy Chorizo!
Queso fundido is just hot cheese dip filled with chorizo. It’s also called Queso Flameado, meaning “Flaming Cheese”, in reference to the spicy chorizo sausage.
Queso fundido is cheesy, spicy, and savory!
Traditional queso is just melted cheese dip, whereas fundido includes spicy chorizo!
Here, we are using salsa to thin out the cheese. However, if you find your queso is still too thick after cooking, you can add a few tablespoons of whole milk to thin it.
Queso can curdle if the cheese gets overcooked or scorched. If this happens, try adding a splash of lemon juice or a small amount of flour (whisk vigorously!) to bring the dip back together.
How to Store and Reheat
Store leftovers in an airtight container, and keep them in the refrigerator for up to 3 days. Reheat queso fundido in a crockpot on the low setting, stirring until it’s fully warmed through. Stir in milk if it’s too thick. You can also reheat it in the microwave in 30-second intervals.
I don’t recommend freezing cheese dips because the texture will not hold up well when frozen, thawed, and reheated.
Serving Suggestions
Pair this dip with some homemade tortilla chips or some of our other Tex Mex favorites like Baked Chicken Tacos, Chicken Nachos, Enchilada Stuffed Peppers, or Easy Cheesy Tex Mex Rice!
5-Star Review
“Girl, you just put the FUN back in Fundito! Yum!” – Ed M
Crockpot Queso Fundido Recipe
Ingredients
- 12 ounces chorizo
- 16 ounces shredded pepper jack cheese
- ½ cup salsa restaurant-style (click for recipe)
- ½ cup chopped fresh cilantro
Recommended Equipment
Instructions
- In a medium skillet, cook the chorizo over medium-high heat. Crumble as you cook.12 ounces chorizo
- Drain the chorizo fully and set aside.
- Combine the cheese, chorizo, salsa, and cilantro in slow cooker. Cook on high for 1-2 hours (or low for 3-4 hours), stirring every 30 minutes.16 ounces shredded pepper jack cheese, ½ cup salsa, ½ cup chopped fresh cilantro
- If desired, pour into oven safe bowl and broil for 4-5 minutes before serving to melt the top layer of cheese (optional)
- Serve with toasted bread or chips.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
More Queso Recipes We Love
I made this as described and it wasn’t good. No idea why, because all the ingredients together sound perfect. The consistency was like mushy dog food. The taste was just greasy and bland. Won’t make again.
It sounds like your queso thickened up too much as it was cooking. Try adding in a few tablespoons of milk over heat, stirring constantly, to thin it back out. The final taste depends a lot on the quality of chorizo and salsa you use, so I recommend choosing high quality ingredients for the best taste!
I wanted a creamier version so I adjusted my cheese sauce with half and half and three different cheeses (mild and sharp cheddar and colby jack) and added my secret weapon: one tablespoon of sodium citrate so my cheese sauce will never separate and then gently added chorizo and salsa with a little fresh corn. It stays creamy on low or warm with a gentle stir. Once you use the sodium citrate, you can keep batches of cheese in plastic containers in the fridge and use over pasta or even brocolli as a cheese sauce. Found out this tip when I researched how Kraft figured out how to sell mac and cheese boxed dinners using canned cheese that wouldn’t separate.
Thanks for sharing, Adria!
Can you make this a day prior and reheat the next day in broiler ?
That should work!
Hi,
I’m going to make this dip tomorrow.. yum!
I could only find sliced pepper jack.. can I just throw that in the pot?
Thank you!!
I haven’t tried that but I think it will be just fine. Hope you love it!
Oh my goodness – this looks amazing!
My favorite place to get Fundido closed, so I will definitely be trying this (and are you SURE it’s this easy? I was certain Fundido was much more complicated than this!).
Wow only 4 ingredients and so simple to make. The perfect appetizer for any gathering!
I love this! I love that it will not only taste good but my house can smell delicious too!
I’ve been eating tons of bacon this month. I really can’t look at this anymore because I want it so bad but I feel like a walking clogged artery. Your cheeseporn is so tempting!!!
Slow cook queso and I’m in it for the long haul. Give me a bag of chips and I’m done for.
Congratulations on your Wife of the Year award. Looks like it was well deserved!