Cinco de Mayo Loaded Queso (Printable Version)

Creamy queso combined with spicy chorizo, fresh pico de gallo, and crisp tortilla chips.

# 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

# Method:

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 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 faster than your guests can arrive, which means you're actually mingling instead of stress-cooking.
  • The cheese base is foolproof once you know the cornstarch trick—no grainy, broken sauce disasters.
  • Everyone crowds around it, and somehow that makes the food taste even better.
02 -
  • If your sauce breaks or gets grainy, you overheated the cheese—next time, keep that heat low and stir like you've got all the time in the world.
  • Adding the toppings while the queso is still piping hot makes everything taste more cohesive, like the flavors actually know each other instead of just sitting next to each other on the plate.
03 -
  • The cornstarch-butter roux is forgiving—it won't break like cream-based sauces, which means you can make this ahead and reheat it without fear.
  • Taste the queso before you top it, and adjust the spices right then—it's way easier than trying to fix it once everything's already on top.
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