Queso Dip & Chips Recipe
Hot queso blanco cheese dip and freshly fried corn chips.
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Ingredients
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Queso Dip
Corn Chips
Method
Queso Dip
- 1
Prep cheese and aromatics
Shred or dice the white American and Monterey Jack cheeses and keep them cold until ready. Finely mince the jalapeño and measure out tomatoes and spices.
- 2
- 3
Add dairy
Slowly whisk in the whole milk and heavy cream, a little at a time, until a smooth sauce forms. Increase heat to medium-low and simmer gently, whisking, until the mixture slightly thickens (2–3 minutes). Do not boil vigorously.
- 4
Incorporate cheeses
Reduce heat to low. Add the shredded/diced white American cheese in small handfuls, stirring or whisking to fully melt before adding more. Once incorporated, add the Monterey Jack and continue stirring until the sauce is smooth and glossy.
- 5
Flavor the queso
Stir in the minced jalapeño, drained tomatoes with chiles, ground cumin, smoked paprika, salt, and black pepper. Simmer on the lowest heat, stirring occasionally, for 3–4 minutes to meld flavors. Taste and adjust seasoning; add the lime juice if using to brighten the dip.
- 6
Finish and keep warm
If the dip is too thick, thin with up to 2 tablespoons of additional milk. Transfer to a small warm serving bowl or a fondue-style server. Garnish with chopped cilantro. Keep the dip warm over low heat or a small burner to maintain a smooth, dippable consistency.
Corn Chips
- 7
Prepare tortillas
Stack the corn tortillas and cut each into 6 wedges (like slicing a pizza) or cut into desired chip shapes. Pat any dampness with a paper towel so they fry crisp.
- 8
Heat oil
Pour the oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test with a tortilla corner — it should sizzle immediately and brown in about 45–60 seconds.
- 9
Fry chips in batches
Working in small batches (4–6 wedges at a time depending on pot size), carefully add tortilla wedges in a single layer. Fry, turning occasionally with tongs, until golden and crisp, about 45–75 seconds per side depending on thickness. Avoid overcrowding to keep oil temperature steady.
- 10
Drain and season
Use a slotted spoon or tongs to transfer chips to a paper towel–lined baking sheet. Immediately sprinkle with fine sea salt and the optional chili-lime seasoning or smoked paprika while still hot so seasoning adheres.
- 11
Keep chips crisp
Let chips cool for 2–3 minutes; they will crisp further as they cool. If making ahead, cool completely and store in an airtight container up to a few hours. Re-crisp in a 350°F (175°C) oven for 3–5 minutes if needed before serving.
- 12
Serve
Arrange chips around the warm queso dip and serve immediately so chips remain crisp and dip stays hot.