Slow Cooker Queso Fundido

Name: Slow Cooker Queso Fundido
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) Oaxaca cheese, freshly shredded, shredded, at room temperature; ¾ lb (340 g) Mexican chorizo (fresh, not cured), removed from casing, broken into ¼-inch (6 mm) pieces; 2 medium Poblano peppers, charred, peeled, seeded, and cut into ½-inch (1.3 cm) strips; 1 cup (240 ml) Heavy cream; ½ cup (115 g) Sharp white cheddar cheese, freshly shredded, shredded, at room temperature; 3 cloves Garlic, minced; ½ tsp (2½ g) Ground cumin; ¼ tsp (½ g) Smoked paprika; ½ tsp (3 g) Kosher salt; ¼ tsp (½ g) Black pepper, freshly ground; 1 tbsp (15 ml) Fresh lime juice; ¼ cup (10 g) Fresh cilantro, loosely packed, finely chopped

From the MyKitchenBank Kitchen

A warm, creamy melted cheese dip built on Oaxaca cheese with chorizo, poblano peppers, and cream. Cooked gently in the slow cooker so the cheese stays silky and doesn't break, then finished with fresh cilantro. Serve with warm tortillas or tortilla chips for dipping.

Prep: 20 min
Cook: 1 hr 30 min
Total: 1 hr 50 min
Makes: About 3 cups dip (serves 6 as an appetizer)

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Steps

Before you start

Shred the Oaxaca cheese yourself (pre-shredded contains anti-caking agents that can make the dip grainy)
Remove the chorizo from its casing if using whole links
Have all ingredients prepped and ready before turning on the slow cooker

1
Char and prepare poblanos
- Hold each poblano pepper directly over a gas flame or under the broiler, turning with tongs, until the skin is blistered and blackened all over (about 3–4 minutes per side).
- Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.
- Rub off the charred skin with your fingers, then remove the stem and seeds.
- Cut into ½-inch (1.3 cm) strips and set aside.
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Ready when: Skin is blackened and blistered; peppers are tender when pierced
Tip: Don't skip the steaming step—it makes the skin much easier to remove and keeps the pepper flesh intact.
2
Brown the chorizo
- Heat a large skillet over medium-high heat.
- Add the chorizo pieces (no oil needed—chorizo renders its own fat) and cook for 5–6 minutes, breaking it into smaller pieces as it cooks, until the fat is rendered and the meat is no longer pink.
- Drain on paper towels.
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Ready when: Chorizo is browned and no pink remains; fat is rendered
Tip: Cooking the chorizo separately removes excess fat and prevents the dip from becoming greasy.
3
Layer the slow cooker
- In your 4-quart (3.8 L) slow cooker, add half of the shredded Oaxaca cheese (about ¾ lb / 340 g).
- Top with the cooked chorizo, charred poblano strips, and minced garlic.
- Add the remaining Oaxaca cheese and the white cheddar.
- Sprinkle evenly with cumin, smoked paprika, salt, and black pepper.
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Tip: Layering ensures even distribution of chorizo and peppers; don't just dump everything in at once.
4
Add cream and heat
- Pour the heavy cream evenly over the layered cheese.
- Stir gently with a wooden spoon or silicone spatula to distribute the ingredients, being careful not to break up the cheese too much.
- Cover the slow cooker and set it to LOW.
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Tip: Gentle stirring prevents the cheese from emulsifying or becoming grainy. Use LOW heat—high heat will cause the cheese to separate.
5
Cook until melted and creamy
- Cook on LOW for 90 minutes, stirring gently every 20–25 minutes, until the cheese is fully melted, smooth, and has a creamy consistency.
- The dip should be warm throughout and flow slightly when you tilt the slow cooker.
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Ready when: Cheese is completely melted and smooth; no lumps remain; dip flows when tilted
Tip: Stirring periodically ensures even melting and prevents a skin from forming on the surface. Don't let it sit unattended for long periods.
6
Finish and serve
- Stir in the fresh lime juice.
- Taste and adjust seasoning with salt and pepper if needed.
- Transfer to a serving bowl or leave in the slow cooker set to WARM.
- Garnish with the chopped fresh cilantro just before serving.
- Serve with warm flour or corn tortillas, tortilla chips, or crusty bread.
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Tip: Add cilantro just before serving so it stays bright green and fresh-tasting; add it too early and it will darken and lose flavor.

Good to know

Tips

Always shred your own cheese from a block—pre-shredded cheese contains cellulose and anti-caking agents that prevent smooth melting and create a grainy, broken texture.
Low heat is essential for this dip. High heat in the slow cooker will cause the cheese to break, the cream to separate, and the dip to become oily and unappetizing.
Fresh Mexican chorizo (not the cured, slicing variety) is essential. It has a high fat content that seasons the dip as it cooks and renders flavor throughout.
If your dip becomes too thick during cooking, stir in a splash of warm heavy cream or milk to restore the creamy consistency. If it becomes too thin, increase the heat to LOW+ (if your slow cooker has this setting) and cook uncovered for 10–15 minutes to reduce.

Make ahead

You can prep all ingredients up to 8 hours ahead: shred the cheeses, char and slice the peppers, cook the chorizo, and mince the garlic. Store each component covered in the refrigerator. When ready to cook, assemble in the slow cooker and add an extra 15–20 minutes to the cooking time since the ingredients will be cold.

Storage & reheating

Refrigerate leftover queso fundido in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10–15 minutes, stirring occasionally, or in the slow cooker on LOW for 30–45 minutes. Do not microwave, as the cheese will seize. The dip does not freeze well due to the cream and cheese separating upon thawing.

Substitutions

Poblano peppers → Roasted Hatch or Anaheim peppers (or canned roasted green chiles). These have less heat than poblanos but the same smoky, mild flavor. Use the same amount. If using canned chiles, drain well and skip the charring step.
Sharp white cheddar cheese, freshly shredded → Gruyère or Emmental cheese. Both melt smoothly and add a slightly nutty, sophisticated flavor. Use the same amount (½ cup / 115 g).
Mexican chorizo (fresh, not cured) → Cooked Mexican chorizo from a can or vacuum-sealed package, or cooked ground chorizo seasoning with ground pork. If using pre-cooked, warm it briefly and drain excess fat before adding to the slow cooker.
Oaxaca cheese, freshly shredded → Fresh mozzarella or a blend of equal parts Oaxaca and Monterey Jack. Oaxaca has a unique creamy, stringy quality; fresh mozzarella is milder but works. Monterey Jack adds richness if used as a partial substitute.