Cinco de Mayo Loaded Queso (Printable)

Creamy queso loaded with chorizo, pico de gallo, jalapeños, and cilantro served warm for a festive touch.

# 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

→ 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

# 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, approximately 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, 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 the queso 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 under thirty minutes, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The chorizo gives it a savory richness that makes people keep coming back for just one more chip.
  • You control the heat level, so it works for spice lovers and cautious eaters alike.
02 -
  • Do not use pre-shredded cheese from a bag if you can help it—it has cellulose coating that makes the sauce grainy instead of glossy, and I learned this the hard way.
  • If your queso breaks and becomes oily or stringy, whisk in a tablespoon of cold milk off heat and stir gently; sometimes it comes back together.
03 -
  • The moment you add the cheese, your heat should drop to low—medium or high heat will cause the cheese proteins to tighten and your beautiful sauce becomes grainy.
  • Taste the seasoning in the cheese sauce before serving; once toppings go on, you can't adjust it, so go a touch bolder than you think is necessary.
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