Cinco de Mayo Loaded Queso (Printable)

Creamy cheese blend topped with chorizo, pico de gallo, jalapeños, and avocado for lively 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 Make It:

01 - Heat a medium skillet over medium heat. Add chorizo and cook, breaking it apart with a spoon, until browned and fully cooked, approximately 5 to 6 minutes. Transfer to a paper towel-lined plate to drain excess fat.
02 - In a medium saucepan, melt butter over medium heat. Whisk in cornstarch until smooth and bubbling, approximately 1 minute, stirring continuously.
03 - Gradually whisk milk into the roux while stirring constantly. Cook until the mixture thickens slightly, approximately 2 to 3 minutes.
04 - Reduce heat to low. Add shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth. Season with cumin, chili powder, smoked paprika, salt, and cayenne pepper.
05 - Pour the hot queso into a serving dish or cast iron skillet.
06 - Immediately top the queso with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado if desired.
07 - Transfer to the table and serve warm alongside tortilla chips.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can actually enjoy your guests instead of being stuck in the kitchen.
  • The combination of creamy cheese and spicy chorizo is addictive in a way that feels both indulgent and impossible to stop eating.
  • It's naturally forgiving—you can adjust the heat level, swap toppings, or make it vegetarian without losing what makes it special.
02 -
  • If your cheese sauce breaks or gets grainy, don't panic—add a splash of hot milk and whisk vigorously off heat until it comes back together.
  • The moment you stop stirring is when the cheese wants to separate, so keep moving until it's in the serving dish.
  • Make the cheese sauce fresh right before serving; reheated queso never quite recaptures that smooth, cohesive texture no matter how hard you try.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—it melts infinitely smoother because there's no anti-caking powder gumming up the works.
  • Have your milk warmed slightly before whisking it in; cold milk added to a hot roux can cause lumps that are nearly impossible to fix.
  • If you're making this ahead, store the cheese sauce separate from toppings and warm it gently in a saucepan right before assembly—the flavors will be fresher and brighter.
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