Cinco de Mayo Loaded Queso (Printer-Friendly)

Creamy queso topped with chorizo, pico de gallo, jalapeños, and cilantro, served warm with tortilla chips.

# 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 Cook:

01 - Heat a medium skillet over medium heat. Add chorizo, breaking it into small pieces with a spoon, and cook until browned and fully cooked through, approximately 5-6 minutes. Transfer to a paper towel-lined plate to drain excess fat.
02 - In a medium saucepan over medium heat, melt butter. Whisk in cornstarch until smooth and slightly bubbling, about 1 minute.
03 - Gradually whisk milk into the roux, stirring constantly until the mixture thickens slightly, approximately 2-3 minutes.
04 - Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Blend in cumin, chili powder, smoked paprika, salt, and cayenne pepper.
05 - Pour the hot queso into a serving dish or cast iron skillet.
06 - Immediately top the queso with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado if desired.
07 - Present warm with tortilla chips for dipping.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can pull off an impressive appetizer without spending your whole afternoon in the kitchen.
  • The combination of melty cheese, crispy chorizo, and fresh toppings hits every flavor and texture you're craving at once.
02 -
  • Don't skip the cornstarch—I learned this the hard way when I tried making queso sauce without it and ended up with separated, broken cheese that looked more like soup.
  • Temperature control is everything; high heat will make your cheese sauce split and separate, so keep it medium or low and stir constantly.
03 -
  • Use freshly shredded cheese from a block instead of pre-shredded if you can—it melts smoother because it doesn't have anti-caking agents coating every strand.
  • Taste the queso right before serving and adjust heat level by adding more cayenne, or add sour cream if it's too spicy and you miscalculated earlier.
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