Slow Cooker Chorizo and Roasted Poblano Dip

Name: Slow Cooker Chorizo and Roasted Poblano Dip
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 12 oz (340 g) Mexican chorizo (not Spanish chorizo), removed from casing; 2 medium poblano peppers, fresh, roasted, peeled, seeded, and chopped into ½-inch pieces; 15 oz (425 g) canned black beans, drained and rinsed; 8 oz (225 g) Oaxaca cheese, shredded (or quesadilla cheese), shredded; 4 oz (115 g) Monterey Jack cheese, shredded, shredded; 4 oz (115 g) cream cheese, full-fat, cut into ½-inch cubes, at room temperature; ½ cup (120 ml) sour cream; ½ onion (85 g) white onion, medium, finely diced; 3 cloves garlic cloves, fresh, minced; ¼ cup (15 g) fresh cilantro, chopped; 1 medium jalapeño pepper, fresh, seeded and finely diced (optional); 1½ tbsp (23 ml) fresh lime juice; ¾ tsp (3 g) ground cumin; ½ tsp (1 g) smoked paprika; to taste kosher salt; to taste freshly ground black pepper; 2 oz (60 g) cotija cheese, crumbled, crumbled (optional)

From the MyKitchenBank Kitchen

A warm, hearty dip that combines spicy chorizo, charred poblano peppers, and creamy cheese with black beans. The slow cooker keeps it warm and melty throughout serving, with a balance of smoky heat and rich, savory flavors. Perfect for gatherings with crispy tortilla chips or toasted bread.

Prep: 20 min
Cook: 1 hr 15 min
Total: 1 hr 35 min
Makes: About 3 cups dip (8 servings as an appetizer)

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Ingredients

8 servings

12 oz (340 g) Mexican chorizo (not Spanish chorizo), removed from casing
2 medium poblano peppers, fresh, roasted, peeled, seeded, and chopped into ½-inch pieces
15 oz (425 g) canned black beans, drained and rinsed
8 oz (225 g) Oaxaca cheese, shredded (or quesadilla cheese), shredded
4 oz (115 g) Monterey Jack cheese, shredded, shredded
4 oz (115 g) cream cheese, full-fat, cut into ½-inch cubes, at room temperature
½ cup (120 ml) sour cream
½ onion (85 g) white onion, medium, finely diced
3 cloves garlic cloves, fresh, minced
¼ cup (15 g) fresh cilantro, chopped
1 medium jalapeño pepper, fresh, seeded and finely diced (optional)
1½ tbsp (23 ml) fresh lime juice
¾ tsp (3 g) ground cumin
½ tsp (1 g) smoked paprika
to taste kosher salt
to taste freshly ground black pepper
2 oz (60 g) cotija cheese, crumbled, crumbled (optional)

Equipment (6)

1 large poblano pepper or 2 medium
Sharp knife and cutting board
Slow cooker (3- to 4-quart capacity)
Wooden spoon or rubber spatula
Serving spoon
Tortilla chips or toasted bread for serving

Steps

Before you start

Roast the poblano peppers and let them cool slightly before peeling (this can be done up to 4 hours ahead)
Drain and rinse the black beans thoroughly
Remove chorizo from its casing if necessary
Have all ingredients measured and ready before starting the slow cooker

1
Roast the poblanosOven 500°F / 260°C
- Place poblano peppers directly over a gas flame on your stovetop (or on a baking sheet under a hot broiler at 500°F/260°C for 8–10 minutes).
- Turn occasionally with tongs until the skin is blistered and charred all over, about 8–10 minutes total.
- Transfer to a bowl, cover with plastic wrap, and let them steam for 5 minutes to loosen the skin.
- Peel away the charred skin, remove the stem and seeds, and chop into ½-inch pieces.
- Set aside.
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Ready when: Skin is completely charred and blistered
Tip: Don't skip roasting—it develops a deep, smoky flavor. If you can't use a gas flame, use the broiler method.
2
Brown the chorizo
- In a large skillet over medium-high heat, add the chorizo with no oil (it will render its own fat as it cooks).
- Break it up with a wooden spoon as it cooks, 5–7 minutes, until it is fully cooked through and no pink remains.
- Pour off excess fat if more than 2 tablespoons has accumulated, then transfer the cooked chorizo to a paper towel-lined plate to drain slightly.
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Ready when: Chorizo is fully cooked through with no pink and has released its oils
Tip: Don't drain all the fat—a little adds flavor. If your chorizo is very lean, keep most of it.
3
Sauté aromatics
- In the same skillet with the rendered chorizo fat, add diced onion and cook over medium heat for 3–4 minutes until softened and translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- If using jalapeño, add it now and cook for 1 minute.
- Transfer this mixture to a bowl.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Cook the garlic for only 30 seconds—longer cooking makes it bitter.
4
Assemble in slow cooker
- In your 3- to 4-quart slow cooker, combine the cooked chorizo, sautéed onion mixture, roasted poblano pieces, drained black beans, cream cheese cubes, cumin, and smoked paprika.
- Stir well to distribute all ingredients evenly.
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Ready when: All ingredients are evenly mixed
Tip: Make sure the cream cheese is at room temperature so it melts evenly without creating lumps.
5
Cook on low
- Cover the slow cooker and cook on the low setting for 1 hour.
- Stir halfway through cooking to ensure everything heats evenly and the cream cheese fully melts.
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Ready when: Everything is heated through and the mixture is warm and creamy
Tip: Opening the lid repeatedly extends cooking time. Stir just once at the 30-minute mark.
6
Melt the cheeses and finish
- After 1 hour, add the shredded Oaxaca and Monterey Jack cheeses, sour cream, and lime juice.
- Stir until the cheeses are completely melted and incorporated, about 2–3 minutes.
- Season with kosher salt and freshly ground black pepper to taste.
- The dip should be creamy and cohesive.
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Ready when: Cheeses are fully melted and sour cream is fully incorporated; dip is smooth and creamy
Tip: Add salt gradually—the chorizo and cheeses already contribute saltiness. Taste as you go.
7
Garnish and serve
- Stir in the chopped fresh cilantro.
- Top with crumbled cotija cheese if using.
- Switch the slow cooker to the warm setting and serve directly from the slow cooker with tortilla chips or toasted bread.
- Keep on warm throughout your party.
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Tip: Fresh cilantro added at the end keeps its bright flavor. The slow cooker's warm setting prevents the dip from drying out or overcooking.

Good to know

Tips

Roasting the poblanos is essential—it develops a deep smoky flavor that makes this dip taste like it came from a Mexican restaurant.
Drain excess fat from the chorizo to avoid a greasy dip, but don't drain it completely; a little fat adds flavor.
Use a low slow cooker setting rather than high; the dip will warm through perfectly and won't break or become grainy.
If you don't have a slow cooker, transfer the assembled dip to a buttered 2-quart baking dish and bake at 325°F (163°C) for 40–50 minutes, covered, stirring once halfway through, until heated through and the cheeses are melted.

Make ahead

Roast and peel the poblano peppers up to 4 hours ahead; store in an airtight container in the refrigerator. Brown the chorizo and sauté the aromatics the night before; store separately covered in the fridge. Assemble all ingredients in the slow cooker insert the evening before, refrigerate overnight, and cook as directed in the morning—add an extra 15–20 minutes to the cooking time since the insert will be cold.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a slow cooker on low for 15–20 minutes or in a saucepan over medium-low heat, stirring occasionally and adding a splash of milk or sour cream if the dip has thickened. Freezing is not recommended due to the dairy content; the texture becomes grainy upon thawing.

Substitutions

poblano peppers, fresh → roasted Anaheim or New Mexico chilies, or 1 cup roasted and diced green bell pepper mixed with 1 seeded and minced jalapeño. Anaheim peppers are milder; bell pepper will be less spicy. You'll lose some of the smoky depth, but the flavor remains pleasant.
Oaxaca cheese, shredded (or quesadilla cheese) → fresh mozzarella, shredded. Mozzarella is more neutral in flavor and slightly stringier. The dip will be less rich; consider adding an extra 1 ounce of Monterey Jack for richness.
Monterey Jack cheese, shredded → sharp cheddar or a blend of Monterey Jack and sharp cheddar. Sharp cheddar adds a tangier, more pronounced cheese flavor. Reduce the amount slightly as it can overpower the other ingredients.
Mexican chorizo (not Spanish chorizo) → ground Mexican chorizo substitute made with seasoned ground pork and dried chile powder and cumin to taste, or spicy Italian sausage. Spicy Italian sausage will lack the authentic chorizo seasoning but provides a similar texture and spice level.