Chips + Queso Recipe

Make a roux

In a medium saucepan over medium heat, melt the butter. Once foaming but not browned, add the flour and whisk continuously for 1 to 1 1/2 minutes until the mixture is fragrant and lightly golden.

Add dairy

Slowly whisk in the whole milk and half-and-half, a little at a time to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 4 minutes over medium heat.

Incorporate cheeses

Reduce heat to low. Add the white American cheese, shredded cheddar, and cream cheese in small handfuls, stirring continuously until each addition melts and the sauce is smooth. Do not boil—keep at a gentle low simmer.

Season

Stir in the minced pickled jalapeño, hot sauce, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt or heat as needed. Stir in lime juice for brightness.

Hold for service

Keep the queso warm over the lowest heat or transfer to a small insulated bowl or fondue pot. If the sauce thickens too much, whisk in 1–2 tablespoons warm milk to loosen it before serving.

Toast pepitas

In a small dry skillet over medium heat, add the pepitas and toast, stirring frequently, until they smell nutty and begin to pop, 2 to 4 minutes. If using oil, heat 1 teaspoon oil first, then add pepitas and toast 1.5 to 2 minutes. Remove from heat and let cool slightly.

Prepare garnishes

Rinse and drain pomegranate arils if needed. Chop cilantro and slice green onion. When queso is ready, sprinkle the toasted pepitas evenly over the surface, then scatter pomegranate arils. Finish with chopped cilantro, green onion, and a light pinch of finishing sea salt if desired.

Arrange tortilla chips on a serving platter or individual plates. Serve the warm queso in a shallow bowl or small pot at the center so guests can dip. Keep extras of the warm queso on very low heat or briefly reheat if it cools.