Cinco de Mayo Loaded Queso (Print)

Creamy queso with chorizo, pico de gallo, jalapeños, and fresh cilantro for a festive crowd-pleaser.

# Ingredients:

→ 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

# Directions:

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 Tips:

01 -
  • It comes together in 30 minutes flat, which means you can go from zero to party hero without stress.
  • The creamy cheese base paired with fresh, bright toppings hits that sweet spot between indulgent and refreshing.
  • Everyone eats it, from picky kids to adventurous adults, because you control how much heat goes into your own bite.
02 -
  • Don't let the cheese sauce sit off the heat for more than a few minutes or it will start to break and separate, so keep everything moving from pan to serving dish quickly.
  • The secret to a smooth sauce is low heat and constant stirring—rushing this step or turning up the temperature is the only way this recipe fails.
  • Preheat your serving vessel if you can (especially cast iron) so the queso stays hot longer and doesn't seize up on contact with a cold dish.
03 -
  • Shred your cheese from a block instead of buying pre-shredded if you can—the anti-caking agents in bagged cheese can make your sauce grainy or separated.
  • Add a pinch of dry mustard powder to the spice blend for a subtle depth that makes people ask what that good flavor is.
  • If the queso breaks or gets grainy, don't throw it away—whisk in a splash of milk off heat and stir gently until it comes back together.
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