Queso Chips Recipe

Prepare chips (if using store-bought ready chips)

Spread tortilla chips in a single layer on a large serving platter or ovenproof dish. If chips are store-bought and ready-to-eat, skip frying step and sprinkle lightly with coarse sea salt.

Warm in oven (optional to crisp)

Preheat oven to 300°F (150°C). If you prefer extra-crispy warm chips, toss chips lightly with 1–2 tbs vegetable oil or spray with cooking spray, spread on a rimmed baking sheet and heat for 5–7 minutes until warm and crisp. Remove and transfer to serving platter. Sprinkle with coarse sea salt to taste.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Once bubbling, add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks off and the mixture turns a pale golden color.

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup half-and-half, a little at a time to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes.

Soften with cream cheese

Add 2 oz cubed cream cheese and whisk until fully melted and incorporated into the sauce, about 1–2 minutes.

Season and combine peppers

Stir in 2 tbs minced pickled jalapeños and 2 tbs drained green chiles. Add 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Taste and add 1 tsp hot sauce if you want more heat. Simmer gently over low heat for 1–2 minutes to marry flavors.

Melt cheeses

Reduce heat to low. Gradually add 4 oz grated sharp cheddar and 4 oz grated Monterey Jack a handful at a time, stirring constantly until each addition is fully melted and the sauce is smooth and glossy. Do not boil once cheese is added or the sauce may separate.

Adjust consistency

If the queso is too thick, whisk in up to 2 tbs warm milk or half-and-half until it reaches a dippable, pourable consistency. If too thin, simmer very gently, stirring, until slightly reduced.

Keep warm

Maintain queso over the lowest heat or transfer to a small slow cooker/insulated serving bowl to keep warm. Stir occasionally to prevent skin forming on top.

Arrange the warm chips on a serving platter or place individual portions on plates.

Ladle the hot queso over the center of the chips or serve in a warmed bowl for dipping. Sprinkle extra minced pickled jalapeños and chopped fresh cilantro over the queso. Add optional toppings like diced tomatoes, sliced green onions, and crumbled cotija as desired.

Serve immediately with lime wedges on the side for people who want a squeeze of lime. Keep queso warm and stir occasionally; discard any leftover chips that become soggy.