Cinco de Mayo Loaded Queso (Printable)

Creamy queso with spicy chorizo, fresh pico de gallo, and jalapeños for festive gatherings.

# 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, optional

→ 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, optional
18 - 1 bag 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 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 if using.
07 - Serve warm with tortilla chips.

# Expert Tips:

01 -
  • It comes together in under thirty minutes, so you can actually enjoy your guests instead of hiding in the kitchen.
  • The spicy chorizo and creamy cheese do that magic thing where they taste expensive but cost almost nothing.
  • Everyone eats it—kids, picky eaters, people you weren't sure would show up—it's that universally loved dish.
02 -
  • Don't overheat the cheese sauce once the cheese is melted, or it breaks and becomes grainy—low heat is your friend here.
  • Cooking the chorizo separately and draining it changes everything; if you skip this, the dip becomes an oily puddle instead of something creamy.
03 -
  • A cast iron skillet keeps the dip warmer longer than ceramic, and it looks beautiful on the table—people photograph it and everything.
  • Use fresh cilantro instead of dried; the brightness makes people taste the individual flavors instead of just cheese and heat.
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