Cinco de Mayo Loaded Queso (Print Version)

Creamy, flavorful queso loaded with chorizo, pico de gallo, and jalapeños, ideal for festive gatherings.

# 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

→ 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

# How-To Steps:

01 - In a medium skillet over medium heat, cook 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 and set aside.
02 - In a medium saucepan, melt butter over medium heat. Whisk in cornstarch until smooth and bubbling, approximately 1 minute.
03 - Gradually whisk in 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 if desired.
07 - Serve warm with tortilla chips.

# Expert Hints:

01 -
  • It comes together in about thirty minutes, which means you can still enjoy your guests instead of being stuck cooking.
  • The cheese sauce is foolproof once you understand the cornstarch trick—no lumps, no broken mess, just silky perfection.
  • People actually remember this dip and ask you to bring it again, which is the highest compliment a party food can receive.
02 -
  • If your cheese sauce breaks or looks grainy, don't panic—add a splash of warm milk and whisk it slowly over low heat, and it'll come back together like magic.
  • The moment you pour this into your serving dish is the moment to top it, because the cheese stays silky and the toppings nestle in perfectly while everything is still hot.
03 -
  • Use a cast iron skillet as your serving dish if you have one—it keeps the queso warm longer and looks absolutely stunning on the table.
  • Buy pre-shredded cheese if it saves you time, but make sure it doesn't have anti-caking agents; look for pure shredded cheddar and jack cheese rather than blends with additives.
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