Festive creamy cheese dip topped with chorizo, pico de gallo, jalapeños, and sour cream, served warm with 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
# Steps:
01 - Heat a medium skillet over medium heat. Add chorizo and cook, breaking it apart with a spoon, 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, about 1 minute.
03 - Gradually whisk in milk and cook, stirring constantly, until mixture slightly thickens, approximately 2 to 3 minutes.
04 - Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until fully melted and smooth. Season with cumin, chili powder, smoked paprika, salt, and cayenne pepper.
05 - Pour 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 - Present warm alongside tortilla chips.
