Cinco de Mayo Loaded Queso (Printable)

Creamy queso enriched with chorizo, fresh pico de gallo, jalapeños, and herbs served warm alongside tortilla chips.

# What You Need:

→ Cheese Sauce

01 - 2 tablespoons unsalted butter
02 - 2 tablespoons cornstarch
03 - 1.5 cups whole milk
04 - 2 cups shredded sharp cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
06 - 0.25 teaspoon ground cumin
07 - 0.25 teaspoon chili powder
08 - 0.25 teaspoon smoked paprika
09 - 0.25 teaspoon salt
10 - 0.125 teaspoon cayenne pepper

→ Toppings

11 - 6 ounces fresh Mexican chorizo, casing removed
12 - 0.5 cup pico de gallo
13 - 0.25 cup sliced jalapeños
14 - 0.25 cup sour cream
15 - 2 tablespoons chopped fresh cilantro
16 - 0.25 cup sliced green onions
17 - 0.25 cup diced ripe avocado
18 - 1 bag tortilla chips for serving

# Steps:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, approximately 5-6 minutes. Transfer to a plate lined with paper towels to drain excess fat. Set aside.
02 - In a medium saucepan, melt the butter over medium heat. Whisk in the cornstarch until smooth and bubbling, about 1 minute.
03 - Gradually whisk in the milk and cook, stirring constantly, until slightly thickened, approximately 2-3 minutes.
04 - Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until fully melted and smooth. Stir in cumin, chili powder, smoked paprika, salt, and cayenne pepper.
05 - Pour the hot queso into a serving dish or cast iron skillet.
06 - Top immediately with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado.
07 - Serve warm with tortilla chips.

# Expert Advice:

01 -
  • It's the kind of dip that disappears before you finish setting out the chips, and your guests will ask for the recipe.
  • You can prep everything ahead and just warm the cheese sauce when guests arrive, which means you're actually relaxing instead of cooking.
  • The contrast between creamy queso, spicy chorizo, and bright pico de gallo hits every flavor note at once.
02 -
  • Cornstarch needs to be whisked into melted butter before the milk goes in, or you'll end up with a lumpy sauce that no amount of stirring can fix—learn that the first time, not the second.
  • Pre-shredded cheese with cellulose coating will make your sauce break and turn grainy no matter how careful you are, so block cheese is worth the extra thirty seconds of shredding.
  • Don't add the toppings until the last possible second before serving, or the jalapeños will lose their crunch and the cilantro will turn dark and wilted.
03 -
  • Make your cheese sauce thirty minutes ahead of time and keep it covered on the stovetop on the lowest heat setting, then add hot toppings right before serving—this takes stress out of the moment.
  • Toast your tortilla chips in a 300-degree oven for about five minutes before bringing them out, and people will taste the difference in every bite.
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