Cinco de Mayo Loaded Queso (Printable)

A creamy dip featuring sharp cheeses, chorizo, pico de gallo, and jalapeños for festive gatherings.

# Components:

→ 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 5-6 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, approximately 2-3 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 the queso immediately with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado.
07 - Serve warm with tortilla chips.

# Expert Advice:

01 -
  • This queso is silky and rich without any weird powder taste—the roux method actually works magic.
  • It comes together in 30 minutes flat, which means you can make it the same day as your gathering without stress.
  • The toppings let you customize it based on what you have or what your crowd loves, so it never feels like a repeat performance.
02 -
  • If your queso breaks or looks grainy, don't panic—add a splash of milk and whisk over low heat until it comes back together, or start over with fresh cheese because pushing a broken batch rarely works out.
  • Never let the cheese sauce boil once the cheese is added; it'll separate and get weird, so keep that heat low and gentle once the milk is hot and thickened.
03 -
  • Use freshly shredded cheese from a block instead of pre-shredded—the anti-caking powder in bagged cheese makes your sauce gritty and weird.
  • Taste the queso before serving and adjust the salt and spice; it's easier to add more jalapeño or cayenne than to fix it afterward, so season conservatively at first.
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