Creamy queso with chorizo, pico de gallo, jalapeños, and avocado creates a festive dip for sharing.
# 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
# Directions:
01 - Heat a medium skillet over medium heat. Add chorizo and break apart with a spoon while cooking until browned and cooked through, approximately 5 to 6 minutes. Transfer to a paper towel-lined plate to drain excess fat.
02 - Melt butter in a medium saucepan over medium heat. Whisk in cornstarch until smooth and bubbling, approximately 1 minute.
03 - Gradually whisk milk into the roux mixture while cooking, stirring constantly, until slightly thickened, approximately 2 to 3 minutes.
04 - Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring continuously until fully melted and smooth. Add cumin, chili powder, smoked paprika, salt, and cayenne pepper, stirring until incorporated.
05 - Pour hot queso sauce into a serving dish or cast iron skillet immediately.
06 - Top queso with cooked chorizo, pico de gallo, jalapeños, sour cream, cilantro, green onions, and avocado while still warm.
07 - Serve immediately alongside tortilla chips.
