Creamy cheese dip with chorizo, pico de gallo, jalapeños, and cilantro served warm with crunchy chips.
# What You'll Need:
→ Cheese Sauce
01 - 2 tablespoons unsalted butter
02 - 2 tablespoons cornstarch
03 - 1 1/2 cups whole milk
04 - 2 cups shredded sharp cheddar cheese
05 - 1 cup shredded Monterey Jack cheese
06 - 1/4 teaspoon ground cumin
07 - 1/4 teaspoon chili powder
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon cayenne pepper
→ Toppings
11 - 6 ounces fresh Mexican chorizo, casing removed
12 - 1/2 cup pico de gallo
13 - 1/4 cup sliced jalapeños
14 - 1/4 cup sour cream
15 - 2 tablespoons chopped fresh cilantro
16 - 1/4 cup sliced green onions
17 - 1/4 cup diced ripe avocado
18 - 1 bag tortilla chips for serving
# Directions:
01 - In a medium skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, approximately 5 to 6 minutes. Transfer to a plate lined with paper towels 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 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.
