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Queso Cheese Dips & Chips Recipe

Name: Betty C's Bar and Grills Queso Cheese Dips & Chips Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 1 cups half-and-half; 2 oz cream cheese, softened; 6 oz white American cheese, shredded or chopped; 4 oz sharp cheddar cheese, shredded; 1 cups pickled jalapeños, chopped (plus 1 tbsp pickling liquid); 0.5 each fresh jalapeño, seeded and finely chopped; 0.25 cups onion, finely diced; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.25 tsp black pepper; 1 tbs lime juice; 2 tbs cilantro, chopped; 6 slices pickled jalapeño slices for garnish; 6 cups tortilla chips (store-bought or homemade); 4 each lime wedges; 1 tbs extra chopped cilantro

Inspired by Betty C's Bar and Grill

Time30m

Serves6

Make Queso Cheese Dips & Chips Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Queso Cheese Dip

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1 cups half-and-half

2 oz cream cheese, softened

6 oz white American cheese, shredded or chopped

4 oz sharp cheddar cheese, shredded

1 cups pickled jalapeños, chopped (plus 1 tbsp pickling liquid)

1/2 each fresh jalapeño, seeded and finely chopped

1/4 cups onion, finely diced

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1 tsp kosher salt

1/4 tsp black pepper

1 tbs ReaLime juice

2 tbs cilantro, chopped

6 slices pickled jalapeño slices for garnish

Chips & Garnish

6 cups tortilla chips (store-bought or homemade)

4 each Lime wedges

1 tbs extra chopped cilantro

Method

Queso Cheese Dip

Prep

Shred the cheeses (if not pre-shredded) and set at room temperature to help them melt evenly. Finely chop the fresh jalapeño (remove seeds for milder heat), dice the onion, mince the garlic, and chop the pickled jalapeños. Measure out the milk, half-and-half and cream cheese so everything is ready.

Make a Roux

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 to 1½ minutes until the mixture bubbles and loses the raw flour smell but before it browns — this is your roux to thicken the queso.

Add Dairy

Slowly whisk in the whole milk and half-and-half, a splash at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to steam, about 3–4 minutes. Reduce heat to low.

Incorporate Cream Cheese

Add the softened cream cheese in chunks and whisk until fully melted and incorporated, creating a smooth base for the cheeses.

Melt the Cheeses

Add the white American cheese and shredded cheddar in small handfuls, stirring or whisking each addition until fully melted and smooth before adding more. Keep the heat low to prevent the cheese from seizing or becoming grainy.

Season and Add Peppers

Stir in the chopped pickled jalapeños and reserve 1 tablespoon of their pickling liquid; add that liquid to the queso for brightness. Add the fresh chopped jalapeño, diced onion, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Cook on low for 2–3 minutes, stirring frequently, to meld flavors and soften the raw edge of the onion and jalapeño.

Finish

Remove the pot from the heat and stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper or pickling liquid as needed. If the queso is too thick, whisk in 1–2 tablespoons of milk to reach desired consistency.

Serve

Transfer the queso to a heatproof serving bowl or small slow cooker set to warm. Garnish with pickled jalapeño slices and extra chopped cilantro. Serve immediately with tortilla chips and lime wedges.

Chips & Garnish

If using store-bought chips, arrange in a large shallow bowl or platter. For homemade chips: preheat oven to 375°F (190°C). Cut corn tortillas into wedges, toss lightly with 1–2 tbs neutral oil and a pinch of salt, arrange in a single layer on a baking sheet, and bake 8–12 minutes, turning once, until crispy and golden. Let cool slightly before serving with queso.

Arrange lime wedges and extra cilantro on the serving board. Encourage guests to squeeze lime over chips or queso for bright acidity.