Cinco de Mayo Loaded Queso (Printable View)

Creamy cheese dip with chorizo, pico de gallo, and jalapeños 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 Make It:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 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, about 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.

# Best Practices:

01 -
  • Creamy, cheesy base with bold Mexican-American flavors.
  • Spicy chorizo adds a savory, hearty topping.
  • Fresh pico de gallo brightens every bite with zing and crunch.
  • Simple and quick prep, ready in just 30 minutes.
  • Perfect for parties, celebrations, or cozy nights in.
02 -
  • Use a heavy-bottomed saucepan to prevent scorching the cheese sauce.
  • Remove chorizo casing before cooking for better texture and flavor release.
  • Whisk cornstarch thoroughly into melted butter to avoid lumps in the sauce.
  • Serve immediately or keep warm on the lowest slow cooker setting to prevent separation.
  • Check labels on tortilla chips for gluten content if gluten-free is required.
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