Chips And Queso Recipe

Prep cheeses and aromatics

Shred or dice all cheeses so they melt quickly and evenly. Finely chop the pickled jalapeños and drain the canned green chiles. Soften the cream cheese if it is chilled.

Make a light roux

In a medium saucepan over medium-low heat, melt the butter. Stir in the flour and cook, stirring constantly, for 30–45 seconds until the raw flour smell is gone but it has not browned. This will help thicken the queso slightly.

Add dairy

Slowly whisk in the milk and heavy cream a little at a time to avoid lumps. Increase heat to medium and continue whisking until the mixture is steaming and just beginning to simmer (do not boil).

Melt cheeses

Reduce heat to low. Add the cream cheese in small pieces, whisking until smooth. Gradually add the shredded/diced cheeses in handfuls, stirring constantly until each addition is melted and the mixture is smooth and glossy before adding more.

Season and finish

Stir in the minced garlic, chopped pickled jalapeños along with 1–2 tablespoons of pickling liquid for flavor, diced green chiles, ground cumin, smoked paprika, salt, and pepper. Taste and adjust seasoning. If the queso is too thick, thin with up to 2 tablespoons of milk or reserved pickling liquid. Stir in lime juice if using and keep warm over the lowest heat, stirring occasionally to prevent skin from forming.

Keep warm for serving

Transfer to a small slow cooker on warm or a fondue pot if serving for a crowd, or keep in the saucepan over very low heat. Stir every few minutes. Garnish with minced cilantro just before serving.

Arrange tortilla chips in a large shallow bowl or on a platter. If using, place pico de gallo, diced tomato, and sliced fresh jalapeño in small bowls alongside the chips for guests to add to their chips or spoon atop the queso.

Serve immediately while queso is warm. Use sturdy chips for scooping; reheat queso gently if it cools and thickens (stir in a splash of milk and warm over low heat).