Cinco de Mayo Loaded Queso (Print Version)

Creamy cheddar blend with chorizo, pico de gallo, jalapeños, and avocado for festive gatherings.

# What You 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 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, which means you can make it even if you're running late to the party.
  • The ratio of cheese to toppings is perfectly balanced—every chip gets a little bit of everything, not just a sad scoop of plain dip.
  • It's one of those dishes that tastes way more impressive than the effort it actually takes.
02 -
  • If your cheese sauce looks grainy or separated, you either let it get too hot or didn't whisk enough when you added the milk—next time, keep the heat at medium-low and never stop whisking.
  • Don't add the toppings until the cheese is already in the serving dish because cold toppings will cool down your dip way faster than you'd think.
03 -
  • If your dip starts to thicken as it sits, add a splash of warm milk and stir it back to life—it'll come back silky without any problem.
  • A cast iron skillet keeps the queso warmer longer than a regular bowl, and it looks cooler too, which matters at parties.
Go Back