Chips & Beer Cheese Queso Recipe

Sauté aromatics

Melt the unsalted butter in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Make roux

Sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly with a wooden spoon or whisk for 1–2 minutes to cook the flour and eliminate the raw taste; the mixture should be bubbling gently but not browned.

Add liquids

Slowly whisk in the beer until smooth and combined, scraping up any browned bits from the pan. Whisk in the half-and-half (or whole milk) until the sauce is smooth. Bring the mixture to a gentle simmer over medium-low heat, whisking often, until slightly thickened, about 3–4 minutes.

Incorporate cheeses

Reduce heat to low. Remove the saucepan from direct heat for 30 seconds to lower the temperature slightly (this helps prevent the cheese from becoming grainy). Gradually add the grated sharp cheddar and Monterey Jack in small handfuls, stirring constantly until each addition is fully melted and the sauce is smooth. Stir in the softened cream cheese until fully incorporated.

Season

Return the pan to very low heat if necessary. Stir in the Dijon mustard, Worcestershire sauce, ground cumin, smoked paprika, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust seasoning. If the queso is too thick, stir in up to 2 tablespoons additional beer or milk, one tablespoon at a time, until you reach desired consistency. If it tastes flat, add the optional lime juice to brighten flavors.

Keep warm

Keep the queso warm over the lowest possible heat, stirring occasionally, for up to 20–25 minutes. If you need to hold it longer, transfer to a small slow cooker on the warm setting or a heatproof bowl set over a pot of barely simmering water, stirring occasionally.

Finish and garnish

Just before serving, stir in half of the chopped cilantro and taste for final seasoning. Transfer queso to a serving bowl and sprinkle the remaining cilantro on top. Add a few extra grinds of black pepper if desired.

Arrange tortilla chips on a large platter or in bowls alongside the warm beer cheese queso. Offer pickled jalapeños or sliced fresh jalapeño on the side for guests to add heat as desired.

Serve immediately while the queso is warm and creamy. If reheating, warm gently over low heat and stir in a splash of beer or milk to restore smoothness.