Chips Con Queso Y Salsa Recipe
warm tortilla chips, green chile con queso, salsa, cilantro
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Ingredients
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Chips
Green Chile Con Queso
Salsa
Garnish
Method
Chips
- 1
Prepare chips
If using store-bought chips, arrange on a large platter and sprinkle with fine sea salt to taste. If making homemade: heat 1/2 inch vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer).
- 2
- 3
Green Chile Con Queso
- 4
Make roux
In a medium saucepan set over medium heat, melt the unsalted butter. Once melted and bubbling slightly, whisk in the all-purpose flour to form a roux. Cook, whisking constantly, for 1–2 minutes—do not let it brown.
- 5
Add dairy
Slowly whisk in the whole milk and half-and-half, bringing the mixture to a gentle simmer. Continue whisking so the sauce stays smooth. Simmer for 3–4 minutes until slightly thickened.
- 6
Incorporate cheeses
Reduce heat to low. Add the softened cream cheese in pieces and whisk until fully melted and incorporated. Then add the shredded monterey jack and white cheddar a handful at a time, stirring until each addition is melted before adding more to keep the sauce smooth.
- 7
Flavor the queso
Stir in the canned diced green chiles and chopped pickled jalapeños (if using). Add ground cumin, garlic powder, onion powder, kosher salt, and freshly ground black pepper. Taste and adjust seasoning—add more salt or jalapeño for heat if desired.
- 8
Finish and keep warm
Once the queso is smooth, glossy, and slightly thickened (should coat the back of a spoon), remove from heat. Stir in the chopped fresh cilantro and fresh lime juice. Keep warm over the lowest heat or transfer to a small slow cooker on the 'warm' setting to maintain serving temperature and texture.
Salsa
- 9
Combine and chop
For a fresh salsa, combine quartered roma tomatoes (or drained fire-roasted tomatoes), roughly chopped white onion, cilantro, and jalapeño or serrano in a food processor. Pulse 6–8 times until you reach a chunky but cohesive texture. Alternatively, finely dice all ingredients by hand for a chunkier pico-style salsa.
- 10
Season and rest
Transfer salsa to a bowl and stir in fresh lime juice, kosher salt, and ground cumin (if using). Taste and adjust acidity or salt. Chill for at least 15 minutes to let flavors meld, or serve immediately at room temperature.
Garnish & Serve
- 11
Assemble
Place warm tortilla chips on a large serving platter or in a shallow bowl. Spoon a generous amount of warm green chile con queso into a heatproof bowl and place alongside or in the center of the chips.
- 12
Garnish and serve
Serve the fresh salsa on the side or in a separate bowl. Sprinkle the queso with the remaining chopped cilantro and serve lime wedges alongside for squeezing over chips or salsa. Encourage guests to dip chips into queso and salsa, or to spoon both onto a chip.
- 13
Make-ahead and reheating
If making ahead: rewarm queso gently over low heat, stirring frequently, or in 30-second bursts in the microwave, stirring between bursts. Do not boil to avoid separation.
