Chips & Queso Recipe

Prepare the Tortillas

Cut the corn tortillas into triangles to form chips.

Fry the Chips

In a large pot, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the tortilla triangles in batches, frying them until golden brown and crispy, about 2-3 minutes per batch. Remove the chips with a slotted spoon and drain on paper towels. While still warm, sprinkle with salt.

Melt the Cheeses

In a medium saucepan over low heat, combine the cheddar cheese, Monterey Jack cheese, milk, and cream cheese. Stir continuously until melted and smooth.

Add Flavor

Stir in the diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Mix well and continue to cook for another 5 minutes, stirring occasionally.

Chop the Vegetables

Finely chop the tomatoes, red onion, jalapeño pepper (remove seeds for less heat), and cilantro.

Mix the Salsa

In a medium bowl, combine the chopped tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.