Queso Dip'n Chips Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like pizza slices) so 18 tortillas yield about 108 chips.

Heat the vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of tortilla into the oil — it should sizzle immediately and brown in about 30–45 seconds.

Working in batches to avoid crowding, carefully add tortilla wedges to the hot oil and fry, stirring occasionally, until crisp and golden brown, about 30–60 seconds per side.

Use a slotted spoon to transfer fried chips to a paper towel–lined baking sheet. Immediately sprinkle with 1 tsp kosher salt while still hot so salt adheres. Repeat with remaining wedges.

Let chips cool slightly; they will crisp further as they rest. Keep warm in a low oven (200°F / 95°C) if serving later.

Melt the butter in a medium heavy-bottomed saucepan over medium heat.

Add the finely diced onion and diced jalapeño to the melted butter. Sauté until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Stir in the all-purpose flour to the onion mixture and cook, stirring constantly, for 1–2 minutes to create a light roux. This removes the raw flour taste and will slightly thicken the base.

Slowly whisk in the whole milk and half-and-half, bringing the mixture to a gentle simmer. Continue whisking until the mixture thickens enough to coat the back of a spoon, about 3–5 minutes.

Reduce heat to low. Add the softened cream cheese in chunks and whisk until fully incorporated and smooth.

Gradually add the shredded cheddar and Monterey Jack cheeses in handfuls, stirring constantly and allowing each addition to melt before adding the next so the sauce stays smooth and not grainy.

Stir in chopped pickled jalapeños (if using), ground cumin, smoked paprika, 3/4 tsp kosher salt, black pepper, and lime juice. Taste and adjust seasoning — add more salt or a squeeze of lime if desired.

Keep the queso warm over very low heat or transfer to a small slow cooker on low to serve. Stir occasionally; if it becomes too thick, thin with a splash of milk.

Before serving, sprinkle chopped fresh cilantro over the queso for brightness.