Cinco Mayo Loaded Queso (Print Version)

Creamy cheese dip topped with chorizo, pico de gallo, jalapeños, and avocado, served warm with tortilla chips.

# Ingredient List:

→ Cheese Sauce

01 - 2 tablespoons unsalted butter
02 - 2 tablespoons cornstarch
03 - 1 1/2 cups whole milk
04 - 2 cups shredded sharp cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
06 - 1/4 teaspoon ground cumin
07 - 1/4 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon cayenne pepper

→ Toppings

11 - 6 ounces fresh Mexican chorizo, casing removed
12 - 1/2 cup pico de gallo
13 - 1/4 cup sliced jalapeños
14 - 1/4 cup sour cream
15 - 2 tablespoons chopped fresh cilantro
16 - 1/4 cup sliced green onions
17 - 1/4 cup diced ripe avocado
18 - 1 bag tortilla chips for serving

# How to Make:

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.
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, 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 -
  • It comes together in under 30 minutes, which means you can make it while guests are arriving instead of stressing in the kitchen alone.
  • The creamy, spiced cheese sauce feels restaurant-quality but uses simple pantry staples you probably already have.
  • It's endlessly customizable—add jalapeños for heat, skip the chorizo for vegetarians, or throw in black beans without anyone feeling like they're eating "less than" version.
02 -
  • Don't let the cheese sauce get too hot after you add the cheese, or the fat separates and you'll end up with a grainy, disappointing mess instead of that luxurious cream you were aiming for.
  • The cornstarch in the beginning isn't optional—it's what prevents the milk from curdling when you add the acidic cheese and makes the whole thing stay together instead of breaking into oil and solids.
  • Fresh pico de gallo on top matters because once it sits on warm queso, it softens and releases its liquid, which actually flavors the whole dip—it's not just decoration.
03 -
  • If your queso breaks or separates during cooking, don't panic—whisk in a splash of cold milk off the heat and stir gently until it comes back together, then return to very low heat.
  • Shred your own cheese fresh instead of using pre-shredded, which has anti-caking agents that prevent it from melting into a completely smooth sauce.
  • Layer toppings on top of hot queso instead of mixing them in—it keeps everything distinct and looks more beautiful, plus people can avoid ingredients they don't want.
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