Cinco de Mayo Loaded Queso (Print Version)

Creamy queso layered with chorizo, pico de gallo, jalapeños, and avocado for festive sharing occasions.

# 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 - 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, approximately 5-6 minutes. Transfer to a paper towel-lined plate 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 the mixture is slightly thickened, approximately 2-3 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 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 - Present warm alongside tortilla chips.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, which means you can prep it right before guests arrive without stress.
  • The cheese sauce is genuinely creamy and doesn't break or separate, even when it sits for a while.
  • Everyone at the table suddenly becomes animated when a good queso dip appears—it's one of those dishes that changes the mood of a gathering.
02 -
  • If your cheese sauce ever looks separated or broken, don't panic—whisk in a splash of warm milk off the heat and it will come back together.
  • The toppings must go on while the queso is piping hot, or they'll cool it down and the whole thing becomes less appealing.
  • Corn starch is non-negotiable here; flour won't give you the same smooth, lump-free texture that makes people compliment you on your dip skills.
03 -
  • Never let the cheese sauce boil after the cheese is added, or it can break and turn grainy—low and slow is the only way.
  • If you're prepping ahead, make the cheese sauce up to 4 hours before and reheat it gently on low heat while whisking, then add hot toppings right before serving.
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