Chips + Queso Recipe

Prep aromatics and cheeses

Finely shred the sharp white cheddar and Monterey Jack so they melt evenly. Drain the diced tomatoes with green chilies. Finely dice the jalapeño (remove seeds for milder heat) and mince the garlic. Finely chop the onion and cilantro.

Make a roux

In a medium saucepan set over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste and form a thin roux; it should be bubbly but not browned.

Add dairy

Slowly whisk in the whole milk and half-and-half in a thin stream until smooth. Continue whisking and bring the mixture to a gentle simmer (small bubbles at the edge) for 2–3 minutes so it thickens slightly.

Build flavor

Stir in the diced onion, diced jalapeño, minced garlic and drained diced tomatoes with green chilies. Cook over low-medium heat for 2 minutes to soften the aromatics, stirring frequently so the milk mixture doesn't scorch.

Melt cheeses

Lower the heat to low. Add the softened cream cheese and whisk until fully incorporated and smooth. Gradually add the shredded Cheddar and Monterey Jack, about half a cup at a time, whisking between additions and allowing each addition to melt before adding more. Keep the heat low so the cheeses melt into a glossy, smooth sauce and do not separate.

Season

Stir in the ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Taste and adjust salt or spices as desired. Add the fresh lime juice and chopped cilantro, reserving a small pinch of cilantro for garnish. If the queso is too thick, thin with up to 2 tablespoons of milk, 1 tablespoon at a time, until desired consistency is reached.

Hold warm

Keep the queso over the lowest possible heat and stir occasionally, or transfer to a small slow cooker set to warm. Queso will thicken as it cools; stir or add a splash of milk to loosen before serving.

If using store-bought chips: spread the corn tortilla chips on a baking sheet and lightly brush or mist with neutral oil. Sprinkle with coarse sea salt if desired. Heat under a broiler for 1–2 minutes per side or bake at 375°F (190°C) for 5–7 minutes until warm and crisp. Allow to cool slightly before serving.

If making fried chips: heat 1/2 inch of neutral oil in a heavy skillet to 350°F (175°C). Working in batches, fry tortilla wedges for 30–60 seconds per side until golden and crisp. Drain on paper towels and immediately season with a pinch of sea salt.

Keep chips warm in a low oven (200°F / 95°C) on a baking sheet while you finish the queso, if desired.

Transfer the warm queso to a heatproof serving bowl or small fondue pot. Sprinkle reserved cilantro on top and add any optional toppings such as pickled jalapeños, diced avocado or crumbled cotija.

Arrange the chips around the queso and serve immediately. Stir the queso before dipping; if it has thickened, loosen with a splash of milk or return to very low heat and whisk until smooth.

Leftovers: Store queso in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring and adding a little milk to restore creaminess.