Cinco de Mayo Loaded Queso (Printable)

Creamy cheese dip loaded with chorizo, fresh pico de gallo, jalapeños, and cilantro for festive flavor.

# 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

# How-To Steps:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 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, about 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 immediately with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado if using.
07 - Serve warm with tortilla chips.

# Expert Suggestions:

01 -
  • The cheese sauce stays silky and pourable, not gluey or separated, because of one small trick with cornstarch.
  • It comes together in thirty minutes, which means you can make it while people are arriving instead of stressing hours ahead.
  • Every topping adds something different—crispy, fresh, tangy, spicy—so each bite feels like a little celebration.
02 -
  • If your cheese sauce breaks or looks grainy, you rushed the heat or added cold cheese to hot liquid—next time, keep everything at a gentle medium and add cheese slowly while stirring.
  • Don't skip the cornstarch roux; it's the difference between a sauce that stays smooth for two hours and one that separates into grease and solids within minutes.
03 -
  • If you're serving this at a party where it will sit out, keep the sauce warm in a slow cooker set to low, and add the fresh toppings in batches so they stay vibrant instead of getting wilted.
  • The sour cream on top isn't just for decoration—it cools each bite and prevents the dip from tasting monotonously rich and heavy.
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