Queso Dip 'n Chips Recipe
A heaping pan of our fresh fried corn tortilla chips with our creamy queso.
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Ingredients
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Tortilla Chips
Queso Dip
Method
Tortilla Chips
- 1
Prep tortillas
Stack the 12 corn tortillas and cut each into 6 wedges (like pizza slices). Pat wedges dry with paper towels to remove surface moisture.
- 2
Heat oil
In a heavy-bottomed skillet or Dutch oven, pour 2 cups vegetable oil and heat over medium-high until oil reaches 350°F (175°C) or a 1-inch piece of tortilla sizzles immediately when tested.
- 3
Fry chips
Working in 2–3 small batches, carefully add tortilla wedges to hot oil in a single layer. Fry, stirring occasionally, until chips are golden and crisp, about 1 to 1 1/2 minutes per batch. Do not overcrowd the pan.
- 4
Drain and season
Using a slotted spoon, transfer chips to a paper-towel-lined baking sheet. Immediately sprinkle with 1 tsp kosher salt while still hot so salt adheres. Keep warm in a 200°F (95°C) oven if making ahead.
Queso Dip
- 5
- 6
Sweat onion and jalapeño
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the diced onion and minced jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- 7
Make roux
Sprinkle 1 tbs all-purpose flour over the softened aromatics and cook, stirring, 1 to 1 1/2 minutes to get rid of the raw flour taste but not brown it.
- 8
Add liquids
Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half until smooth. Continue to cook over medium-low, stirring frequently, until the mixture slightly thickens, about 3–4 minutes.
- 9
Incorporate cheeses and flavorings
Reduce heat to low. Add 1/2 cup drained diced tomatoes with green chiles, 1.5 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, and 2 oz softened cream cheese in small handfuls, stirring until each addition melts into a smooth sauce. Stir in 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1 tsp hot sauce (optional), 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning as desired.
- 10
Finish and keep warm
If the queso is too thick, thin with up to 2 tbs additional milk or half-and-half, 1 tbs at a time, until desired consistency is reached. Keep the queso warm over the lowest heat, or transfer to a small slow cooker or heatproof serving dish set over a pan of warm water to maintain temperature for serving.
- 11
Garnish
Stir half of the chopped cilantro into the queso just before serving and reserve the rest for sprinkling on top. Serve with lime wedges on the side.