Cinco de Mayo Loaded Queso (Print Version)

Creamy cheese sauce with spicy chorizo, fresh pico, jalapeños, and cilantro served warm alongside 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 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, approximately 5-6 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, about 1 minute.
03 - Gradually whisk in the milk and cook, stirring constantly, until slightly thickened, approximately 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 desired.
07 - Serve warm with tortilla chips.

# Additional Tips::

01 -
  • It comes together in 30 minutes flat, so you can actually enjoy your guests instead of being stuck in the kitchen.
  • The cheese sauce is silky and never grainy, thanks to that cornstarch trick that saves everything.
  • You can prep the toppings ahead and just layer them on right before serving, making it stress-free hosting.
  • Feeds a crowd without looking like you tried too hard—everyone thinks you slaved away.
02 -
  • The cornstarch is non-negotiable—it's what keeps the sauce smooth even after sitting, and skipping it means risking a broken, separated mess.
  • Don't add the cheese to high heat or it will separate and become grainy; low heat is your friend here.
  • Fresh toppings taste a thousand times better than anything that's been sitting around, so prep them close to serving time.
03 -
  • Shred your own cheese instead of using pre-shredded—it melts smoother because there's no anti-caking powder coating it.
  • Taste the cheese sauce before adding any toppings so you know exactly what you're working with and can adjust seasoning properly.
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