Cinco de Mayo Loaded Queso (Printable)

Creamy cheese dip with chorizo, pico de gallo, jalapeños, served warm with crunchy tortilla chips.

# Components:

→ 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

# Method:

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, approximately 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 if desired.
07 - Serve warm with tortilla chips.

# Expert Advice:

01 -
  • The cheese base is silky and stays creamy without any weird separation or graininess, even if it sits out for a while.
  • You can literally throw this together in 30 minutes flat, which means you're not stressed when guests arrive hungry and impatient.
  • One bite tastes like a fiesta in your mouth, but it's so easy your kids could help make it.
02 -
  • If your cheese sauce breaks or looks grainy, it's because the heat got too high or you added cold cheese—always keep the temperature at medium or below and let everything meld slowly.
  • The cornstarch-to-milk ratio is non-negotiable; too little and your sauce stays thin, too much and it becomes paste, so measure carefully.
03 -
  • Keep your cornstarch whisking smooth and your heat low, and you'll never have a grainy queso situation again—it's the difference between creamy and disappointing.
  • Grating your own cheese from a block instead of using pre-shredded makes a noticeable difference in how smoothly it melts, plus it costs about the same.
Return