Cinco de Mayo Loaded Queso (Print View)

Creamy queso layered with chorizo, pico de gallo, jalapeños, and avocado for a festive party favorite.

# What You’ll 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

# Directions:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Transfer to a paper towel-lined plate 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, approximately 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 Advice:

01 -
  • It comes together in thirty minutes flat, leaving you time to actually enjoy your guests instead of hiding in the kitchen.
  • The creamy cheese base stays silky and rich while the toppings add texture and brightness that keeps each bite interesting.
  • One skillet becomes the star of the table—no fancy plating needed, just pure, honest deliciousness.
02 -
  • If your cheese sauce looks grainy or broken, it's because the heat was too high; this is why low heat for the cheese step is non-negotiable.
  • Draining the chorizo fat is essential—too much grease on top makes the dip separate and look unappetizing even if it still tastes good.
  • The cornstarch is your safety net; without it, the milk and cheese can separate, but with it, you get a stable, creamy sauce that stays together.
03 -
  • Shred your cheese fresh if you can—pre-shredded cheese has anti-caking agents that make the sauce grainy instead of silky smooth.
  • Keep a ladle of plain milk nearby while cooking; if your sauce ever looks too thick, a splash of milk brings it right back to the perfect consistency.
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