Loaded Queso Recipe

Make a roux and warm dairy

In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook, whisking constantly, for 1 to 2 minutes until the mixture is bubbly and lightly golden (do not brown).

Slowly whisk in the whole milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until smooth and slightly thickened, about 3 to 4 minutes.

Reduce heat to low. Add the softened cream cheese in pieces and whisk until fully incorporated and smooth.

Remove the saucepan from heat and gradually stir in the shredded white American or Monterey Jack and shredded cheddar cheeses in small handfuls, stirring constantly so the cheese melts evenly and the sauce stays smooth. If sauce is too thick, return to very low heat and stir in up to 2 tablespoons extra milk to reach desired consistency.

Stir in the drained diced green chiles, ground cumin, smoked paprika, salt, and black pepper. Taste and adjust seasoning. Keep warm over lowest heat or transfer to a small slow cooker set to warm to maintain a smooth pourable queso while assembling other components.

Prepare the steak: pat the flank or skirt steak dry with paper towels. In a small bowl, combine olive oil, lime juice, minced garlic, chili powder, salt, and black pepper. Rub the mixture evenly over both sides of the steak and let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a cast-iron skillet or grill pan over high heat until very hot. Add a light brush of oil if using a pan. Sear the steak 3–4 minutes per side for medium-rare, or longer for desired doneness, creating a good crust. Remove steak to a cutting board and let rest for 5–8 minutes.

Slice steak thinly against the grain into bite-sized strips or cubes. Keep warm (tent with foil) until ready to assemble the loaded queso.

Marinate the chicken: pat thighs dry and toss with olive oil, lime juice, minced garlic, ground cumin, oregano, salt, and black pepper. Let rest for 10–15 minutes (or refrigerate up to 1 hour).

Cook the chicken in a hot skillet over medium-high heat 4–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is golden. Alternatively, grill over medium-high heat until done. Transfer to a cutting board and let rest 5 minutes.

Chop or shred the chicken into bite-sized pieces.

Combine the finely diced Roma tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let sit 10 minutes at room temperature to allow flavors to meld.

Place the warm queso in a shallow oven-safe dish or keep in the slow cooker on warm. Arrange or mound the sliced steak evenly over the surface of the queso.

Scatter the chopped chicken over the steak layer so both proteins are visible and distributed.

Top with a generous spoonful of pico de gallo concentrated in the center or evenly across the surface. Garnish with fresh cilantro leaves and serve with lime wedges alongside a bowl or basket of tortilla chips for dipping.

If not serving immediately, keep queso warm on low heat. Reheat gently if needed to maintain smooth texture; avoid boiling which will separate the cheese.