Cinco de Mayo Loaded Queso (Printable version)

Festive creamy cheese dip with spicy chorizo, pico de gallo, jalapeños, and tortilla chips for any celebration.

# What You'll 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, optional

→ 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, optional
18 - 1 bag tortilla chips for serving

# How to Make:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Transfer to a paper towel-lined plate to drain excess fat.
02 - In a medium saucepan, melt the butter over medium heat. Whisk in the cornstarch until smooth and bubbling, approximately 1 minute.
03 - Gradually whisk in the milk and cook, stirring constantly, until slightly thickened, approximately 2 to 3 minutes.
04 - Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until fully melted and smooth. Incorporate 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 if desired.
07 - Serve warm with tortilla chips.

# Expert Advice:

01 -
  • It comes together in about half an hour, which means you can actually enjoy your guests instead of stress-cooking in the kitchen.
  • The creamy cheese base with spicy chorizo and bright fresh toppings hits every flavor note at once, and honestly, it's hard to stop eating.
  • Everyone crowds around one skillet, which somehow makes the food taste better and the moment feel more special.
02 -
  • If your queso breaks or gets grainy, you went too high with the heat or cooked it too long—keep the burner on medium or lower, and don't walk away once the cheese goes in.
  • The toppings should go on while the cheese is piping hot; if you wait too long, the cheese sets and the flavors don't meld together the way they should.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—the anti-caking agents in bagged cheese sometimes make the sauce separate or get weird.
  • Taste your queso before it goes out, and don't be shy about adjusting the spice; everyone has different heat tolerances, and it's better to under-spice and let people add jalapeños than to make something nobody wants to eat.
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