Chips & Queso Recipe

Make a roux

In a medium heavy-bottomed saucepan set over medium heat, melt the unsalted butter. Once foaming, add the all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbly and pale golden (this removes the raw flour taste).

Add dairy

Slowly pour in the whole milk and half-and-half while whisking constantly to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer; it will begin to thicken after 3–5 minutes. Continue whisking to keep the texture smooth.

Soften with cream cheese

Reduce heat to low. Add the softened cream cheese in small pieces and whisk until fully melted and incorporated into a silky base, about 2 minutes.

Add cheeses

Remove the pan from direct heat. Gradually add the freshly grated white cheddar, a handful at a time, stirring between additions so the cheese melts evenly. Return briefly to low heat if needed, but avoid boiling the sauce (which can make cheese grainy).

Season and finish

Stir in the salsa verde, ground cumin, garlic powder, kosher salt, and freshly ground black pepper. Taste and adjust seasoning. Add lime juice and chopped cilantro, if using, and stir to combine. Keep the queso warm over very low heat, stirring occasionally. If the sauce is too thick, thin with up to 2 tablespoons warm milk; if too thin, cook gently, stirring, to reduce slightly.

Prepare tortillas

Stack the corn tortillas and cut each into 6 wedges (triangles) with a sharp knife or pizza cutter. Separate the wedges so they fry evenly.

Heat oil

In a heavy skillet or Dutch oven, pour enough vegetable oil so it reaches about 1/2 inch depth (approximately 1½–2 cups depending on pan). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small tortilla scrap sizzles immediately when added.

Fry chips

Working in batches to avoid overcrowding, carefully add tortilla wedges in a single layer. Fry, turning occasionally, until crisp and lightly golden, about 1 to 1½ minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray.

Season

While still hot, sprinkle the chips with the measured kosher salt. Let chips cool for a minute to crisp fully. If you prefer baked chips: toss wedges with 1–2 tablespoons oil, spread single layer on a rimmed baking sheet, and bake at 400°F (200°C) for 8–12 minutes, turning once, until crisp.

Transfer the warm queso to a small serving bowl or a shallow cast-iron skillet. Place the chips on a platter alongside. Offer extra salsa verde and pickled or fresh jalapeños so guests can add more heat. Garnish queso with a drizzle of extra salsa verde and a sprinkle of chopped cilantro if desired. Serve immediately so chips remain crisp and cheese stays creamy.