Surprise your guests with a bold, creamy Green Chili Chorizo Queso that comes together with just 3 ingredients. Whether you warm it on the stovetop or keep it bubbling in a slow cooker, this easy, flavorful dip is ideal for parties, game day, or Taco Tuesday.
Table of contents
- Ingredients
- Instructions
- How to make it in a slow cooker
- Frequently asked questions
- What to serve with it
- More dip recipes
I created this simple version of Hillbilly-style queso inspired by a favorite restaurant dip, taking the familiar Velveeta base I grew up with and giving it a green-chile twist. By swapping in salsa verde and adding chorizo, the dip becomes herb-forward and savory while staying extremely easy to prepare. It’s a crowd-pleaser that disappears fast—perfect for entertaining and fuss-free enough for busy weeknights.
This recipe is intentionally simple: three main ingredients, minimal prep, and flexible cooking options. Use store-bought salsa verde for speed or make your own green chili sauce if you prefer. You can choose traditional pork chorizo, a seasoned vegetarian soyrizo, or any chorizo you like—each option adds its own texture and spice level.
Ingredients
- 12 ounces chorizo – pork chorizo, Mexican-style chorizo, or a seasoned soyrizo; choose your preferred heat and fat level.
- 20 ounces Velveeta – cut into cubes for quicker melting; this gives the dip its smooth, creamy texture.
- 24 ounces salsa verde – jarred or homemade; the tangy tomatillo flavor brightens the queso.
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add the chorizo and crumble it as it cooks.
- Cook the chorizo for 5–7 minutes, stirring occasionally, until cooked through and slightly browned.
- Reduce heat to medium. Add the cubed Velveeta and the entire jar of salsa verde to the pan—do not drain the salsa.
- Stir frequently until the cheese is completely melted and the mixture is smooth and combined, about 5–7 minutes.
Serve hot right from the skillet, or transfer the queso to a slow cooker set to warm to keep it ready for guests. Optional toppings that complement the dip: fresh cilantro, sliced green onions, crumbled cotija, and sliced jalapeños. These add color and texture but are entirely optional if you want to keep things simple.
How to make it in a slow cooker
- Brown the chorizo in a skillet over medium-high heat for 5–7 minutes, breaking it up as it cooks.
- Transfer the cooked chorizo to the slow cooker. Add the cubed Velveeta and the entire jar of salsa verde.
- Cover and cook on low for 30 minutes, then stir to combine.
- Continue cooking on low for another 30–60 minutes, stirring occasionally, until the cheese is fully melted and smooth.
- Switch to the warm setting to keep the queso dip at serving temperature for up to four hours.
Frequently asked questions
- Is it gluten free? Yes, using the ingredients listed here this recipe can be gluten free. Always check your chorizo and salsa labels to confirm they contain no gluten.
- Can I make it ahead? Yes. Prepare the queso up to five days in advance and refrigerate. Reheat gently on the stovetop or in a slow cooker (see reheating section below).
- How do I reheat leftovers? For the slow cooker: warm on low for 30 minutes, stir, then switch to warm. For the stovetop: reheat in a skillet over medium heat, stirring occasionally, about 8–10 minutes or until smooth.
- Can I leave out the chorizo? Absolutely. For a classic Velveeta queso, simply melt the cheese with salsa verde and serve.
- Is it spicy? Spice level depends on the chorizo and salsa you choose. Use a milder salsa and chorizo for a gentler heat, or swap in spicier varieties or a splash of hot sauce to increase heat.
What to serve with it
Scoop-style tortilla chips are ideal for this hearty dip, but you can also offer fresh vegetables, warm corn or flour tortillas, or soft pretzel bites. This queso pairs especially well with tacos, enchiladas, or pulled pork as an appetizer or side.
Try serving the queso alongside other Mexican-inspired dishes for a festive spread: chicken enchiladas, carne asada tacos, taco soup, pulled pork tacos, chilaquiles verdes, or beef barbacoa all complement the flavors nicely.
More dip recipes
If you enjoy dips, consider trying other favorites such as a cheesy baked taco dip, buffalo chicken dip, a creamy southwest-style dip, or a quick 10-minute homemade salsa. These similarly easy appetizers make entertaining simple and delicious.
Green Chili Chorizo Queso
Impress your guests with this creamy, three-ingredient Green Chili Chorizo Queso. Ready in about 15 minutes and easy to keep warm in a slow cooker for parties.
Servings: 14 people
Prep Time: 5 minutes • Cook Time: 10 minutes • Total Time: 15 minutes
Author: Whitney Bond
Ingredients
- 12 ounces chorizo (or soyrizo)
- 20 ounces Velveeta, cut into cubes
- 24 ounces salsa verde
Instructions
- Add the chorizo to a large skillet or Dutch oven over medium-high heat and brown for 5–7 minutes, breaking it up as it cooks.
- Reduce heat to medium. Add the cubed Velveeta and the entire jar of salsa verde to the skillet—do not drain the salsa.
- Stir frequently until the cheese melts and the mixture is smooth, about 5–7 minutes.
- Serve immediately, or transfer to a slow cooker set to warm for serving over time. Top as desired with cilantro, green onions, cotija, or jalapeños.
Notes
- Leftover queso keeps up to 5 days in the refrigerator. Reheat gently on the stove or in a slow cooker (low, then warm).
- Nutrition info below is calculated per 4-ounce serving and will vary by the chorizo you choose.
- Check labels to ensure ingredients meet dietary needs (gluten-free, vegetarian options, etc.).
Nutrition Facts (per 4 oz serving)
Calories: 168 kcal • Carbohydrates: 11 g • Protein: 11 g • Fat: 8 g • Saturated Fat: 3 g • Cholesterol: 17 mg • Sodium: 1275 mg • Fiber: 2 g • Sugar: 7 g • Calcium: 236 mg