Ingredients
24 oz evaporated milk
32 oz velveeta
32 oz queso blanco with jalapeños (we use Kroger brand)
10 oz diced tomatoes (we use Rotel)
8 oz diced green chili peppers
½ red onion, diced
1 jalapeno, diced
1 tbsp garlic, minced
1 lb ground chorizo (optional)
2 tbsp salt
2 tbsp pepper
2 tbsp cumin
1 tsp cayenne
2 cubes chicken bouillon
½ c cilantro, chopped
1 juiced lime
Directions
Step 1
Sauté onion, jalapeño, and garlic in a pan on medium heat until fragrant. Remove from stove and set aside.
½ red onion, diced
1 jalapeno, diced
1 tbsp garlic, minced
Step 2
If you are adding chorizo, brown it in a pan until it is cooked through and set aside.
1 lb ground chorizo (optional)
Step 3
Add evaporated milk, velveeta, and queso blanco to a crockpot and cover with lid. Cook on high for about 45 minutes or until cheese is melted. Stir occasionally.
24 oz evaporated milk
32 oz velveeta
32 oz queso blanco with jalapeños (we use Kroger brand)
Step 4
Mix in diced tomatoes, green chili peppers, sautéed vegetables, chorizo (optional), salt, pepper, cumin, cayenne, and chicken bouillon. Cover and set temperature to normal for about 25 minutes so flavors marry together.
10 oz diced tomatoes (we use Rotel)
8 oz diced green chili peppers
2 tbsp salt
2 tbsp pepper
2 tbsp cumin
1 tsp cayenne
2 cubes chicken bouillon
Step 5
Mix in cilantro and lime. Set temperature to low and keep warm until ready to serve. Garnish with extra cilantro. Enjoy!
½ c cilantro, chopped
1 juiced lime
