Cinco de Mayo Loaded Queso (Printable Version)

Creamy queso with spicy chorizo, fresh pico de gallo, and crunchy tortilla chips, perfect for 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, optional

→ 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, optional
18 - 1 bag tortilla chips for serving

# How to Make It:

01 - In a medium skillet over medium heat, cook chorizo, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Transfer to a paper towel-lined plate to drain excess fat.
02 - In a medium saucepan, melt butter over medium heat. Whisk in cornstarch until smooth and bubbling, about 1 minute.
03 - Gradually whisk in 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. Incorporate cumin, chili powder, smoked paprika, salt, and cayenne pepper.
05 - Pour hot queso into a serving dish or cast iron skillet.
06 - Top queso immediately with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado if desired.
07 - Present warm with tortilla chips.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, leaving you time to actually enjoy your guests instead of being stuck at the stove.
  • The combination of sharp cheddar and Monterey Jack creates a sauce that's impossibly creamy without being heavy or one-note.
  • You can dial the heat up or down depending on your crowd, making it endlessly customizable.
02 -
  • Don't let the cheese sauce simmer for too long after the cheese melts, or the sauce can separate and become grainy—gentle heat and constant stirring are your friends.
  • If you add toppings too far in advance, the pico de gallo will release water and the jalapeños will soften, so timing is everything for maintaining those fresh, crispy textures.
03 -
  • Don't chop your cilantro and green onions until right before serving, because pre-cut herbs lose their brightness and can turn dark and tired looking.
  • If you're serving this to a mixed group, set out extra jalapeños and cayenne on the side so people can control their own heat level without having to ask for a milder version.
Go Back