Cinco de Mayo Loaded Queso (Print Version)

Creamy queso topped with spicy chorizo, pico de gallo, jalapeños, and more. Ideal for festive gatherings.

# 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 Make It:

01 - In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 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, about 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 desired.
07 - Serve warm with tortilla chips.

# Additional Tips::

01 -
  • It's genuinely foolproof—even if you've never made a cheese sauce before, this one comes together without breaking or getting grainy.
  • You can prep everything ahead and just reheat it in a slow cooker, which means you're actually at the party instead of stuck in the kitchen.
  • The contrast between creamy cheese, spicy chorizo, and fresh pico de gallo hits all the right notes in one bite.
02 -
  • If your sauce breaks or gets grainy, don't panic—whisk in a tablespoon of milk or cornstarch slurry off the heat and it'll come back together.
  • Never let the cheese sauce sit without stirring, because it can scorch on the bottom of the pan and ruin the whole thing.
  • Room temperature cheese melts faster and more smoothly than cold cheese straight from the fridge, so pull it out fifteen minutes ahead.
03 -
  • Grate your own cheese instead of using pre-shredded if you have time—it melts way smoother and won't have those anti-caking agents that can make your sauce feel grainy.
  • Keep your heat at medium or medium-low; rushing this with high heat is the number one way to end up with broken, separated sauce.
  • Taste as you go and adjust your seasonings—everyone's milk-to-cheese ratio is a little different, so trust your palate over the recipe.
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