Chips + Queso Recipe

Prepare base

In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook 30–45 seconds to form a light roux.

Gradually whisk in the whole milk and heavy cream, bringing the mixture to a gentle simmer. Reduce heat to low and let it thicken slightly for 1–2 minutes, stirring frequently to prevent scorching.

Lower the heat to the lowest setting. Add the cream cheese and whisk until melted and smooth. Add the shredded white American and cheddar cheeses in small handfuls, stirring until each addition melts before adding more to create a glossy, smooth cheese sauce.

Season the queso with ground cumin, smoked paprika, kosher salt, and black pepper. Stir in 2 tablespoons chopped cilantro and 1 teaspoon lime juice. Keep the queso warm on the lowest heat or in a small slow cooker set to warm—stir occasionally to maintain a smooth texture.

Combine the diced tomatoes, finely diced white onion, minced jalapeño, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon kosher salt in a bowl. Taste and adjust seasoning. Let the salsa rest at room temperature for at least 10 minutes for flavors to marry.

If you prefer a smoother salsa to mix into the queso, pulse half of this mixture briefly in a food processor or blender to your desired texture, then return to the bowl and fold with the remaining diced mixture.

Spoon about two-thirds of the warm queso into a shallow serving bowl. Stir the salsa gently and spoon 3–4 tablespoons over the queso (or fold a small portion into the queso if you prefer a marbled queso-salsa). Reserve some salsa for topping.

Place the tortilla chips around the queso, or serve them in a separate bowl on the side. Top the queso with pickled jalapeños if using, and garnish with the remaining cilantro leaves.

Serve immediately while the queso is warm with extra chips for dipping. Leftover queso can be refrigerated in an airtight container for up to 3 days and reheated gently with a splash of milk to loosen.