Ingredients
1 1/4
pounds bulk chorizo sausage
1/3
cup finely chopped onion
3
cloves garlic, finely chopped
1
package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1
can (14.5 ounces) crushed fire-roasted tomatoes, undrained
1/4
cup chopped fresh cilantro
9
ounces tortilla chips
Preparation
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.
