Ingredients:

  • 450g (1 lb) White American Cheese or Velveeta
  • 225g (8 oz) Pepper Jack cheese, freshly shredded
  • 120ml (1/2 cup) evaporated milk
  • 115g (4 oz) cream cheese, softened and cubed
  • 285g (10 oz) canned diced tomatoes and green chiles (Rotel), undrained
  • 115g (4 oz) canned diced green chiles
  • 2.5g (1/2 tsp) garlic powder
  • 2.5g (1/2 tsp) onion powder
  • 1.25g (1/4 tsp) smoked paprika
  • 225g (1/2 lb) ground chorizo, browned and drained

Instructions:

  1. Brown the 225g of chorizo in a skillet over medium high heat until the aroma of toasted spices fills the kitchen and the meat is deeply browned. Drain the fat thoroughly on a paper towel lined plate.
  2. Cut the 450g of American cheese and 115g of cream cheese into 1 inch (2.5 cm) cubes.
  3. Grate the 225g block of Pepper Jack.
  4. Place the cheese cubes and shreds into the slow cooker liner.
  5. Sprinkle the garlic powder, onion powder, and smoked paprika over the cheese.
  6. Pour the 120ml of evaporated milk, the undrained Rotel, and the green chiles over the top.
  7. Fold in the browned chorizo.
  8. Cover and cook on LOW for 2 hours.
  9. After 1 hour, give it a gentle stir. At the 2 hour mark, whisk vigorously for 30 seconds until the surface is glossy and completely smooth.
  10. Switch the setting to Warm to maintain that velvety consistency throughout your event.