Cinco de Mayo Loaded Queso (Printable Version)

Creamy cheese dip topped with chorizo, pico de gallo, jalapeños, and cilantro. Ideal for festive gatherings.

# List of Ingredients:

→ 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

# Directions:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate lined with paper towels to drain excess fat and 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 to 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 comes together in 30 minutes flat, which means you can make it the night of the party without stress.
  • The creamy, homemade cheese sauce tastes infinitely better than anything from a jar or package, and your guests will absolutely notice.
  • You get to control every layer of flavor—spice, smokiness, freshness—instead of settling for what someone else decided.
02 -
  • Don't melt the cheese at high heat or it'll become grainy and separated—low heat is non-negotiable, and patience actually pays off here.
  • If your sauce breaks or looks oily, whisk in a splash of milk off the heat to bring it back together, and remember this for next time so you don't panic.
03 -
  • Grate your own cheese from a block instead of using pre-shredded if you have five extra minutes—it melts into a smoother sauce without the anti-caking agents getting in the way.
  • Toast your spices in the melted butter for 30 seconds before adding milk to deepen their flavors and make the whole dip taste more intentional.
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