Like spice? Chorizo, jalapeño cheese and fire-roasted tomatoes create a flavor-packed kick in this nacho slow-cooker dip, a party natural.
pounds bulk chorizo sausage
cup finely chopped onion
cloves garlic, finely chopped
package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
can (14.5 ounces) crushed fire-roasted tomatoes, undrained
cup chopped fresh cilantro
ounces tortilla chips
Cook sausage, onion and garlic in 12-inch skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain well.
Place chorizo mixture, cheese and tomatoes in 2 1/2- to 3 1/2-quart slow cooker.
Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
Stir in cilantro. Serve with tortilla chips for dipping. Dip will hold on Low heat setting up to 1 1/2 hours; stir occasionally.
Make a south-of-the-border meal by serving this dip over baked potatoes. Or spoon it into tortillas, sprinkle with shredded lettuce and fold for an Mexican wrap.
Ground beef can be used in place of the chorizo sausage. Jazz it up by adding 1/2 teaspoon ground cumin and 1/8 teaspoon ground red pepper (cayenne) when cooking the beef, onion and garlic.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.