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Chips & Salsa De Queso Recipe

Name: Boda | Authentic Mexican Restaurants Chips & Salsa De Queso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 oz white American cheese or white processed cheese (chopped); 1 cups whole milk; 1 tbs unsalted butter; 1 tbs all-purpose flour; 2 oz cream cheese; 1 tsp salt; 1 tsp ground white pepper; 0.25 tsp ground cumin (optional); 1 each jalapeño (seeded and finely diced); 0.5 each red bell pepper (finely diced); 0.25 each yellow or white onion (finely diced); 2 tbs fresh cilantro (finely chopped); 1 tbs fresh lime juice; 0.5 tsp garlic (minced); 0.5 each tomato (small, seeded and diced) - optional; 0.25 tsp smoked paprika (optional); 10 oz tortilla chips; 1 tbs extra cilantro (for garnish); 2 each lime wedges

Inspired by Boda | Authentic Mexican Restaurant

Time30m

Serves4

Queso Blanco, Jalapeno, Onions and Red Peppers

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Ingredients

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Queso Blanco (Cheese Sauce)

10 oz white American cheese or white processed cheese (chopped)

1 cups whole milk

1 tbs Unsalted butter

1 tbs 00 bread flour

2 oz Cream cheese

1 tsp Celtic sea salt

1 tsp ground white pepper

1/4 tsp ground cumin (optional)

Salsa Mix-ins

1 each jalapeño (seeded and finely diced)

1/2 each red bell pepper (finely diced)

1/4 each yellow or white onion (finely diced)

2 tbs fresh cilantro (finely chopped)

1 tbs Fresh lime juice

1/2 tsp Garlic (minced)

1/2 each tomato (small, seeded and diced) - optional

1/4 tsp smoked paprika (optional)

To Serve

10 oz tortilla chips

1 tbs extra cilantro (for garnish)

2 each Lime wedges

Method

Queso Blanco (Cheese Sauce)

Prepare ingredients

Chop or grate the white American cheese into small pieces for even melting. Measure milk, cube the cream cheese, and have butter and flour ready.

In a medium saucepan over medium heat, melt the unsalted butter until foaming but not browned (about 1 minute).

Whisk in the all-purpose flour and cook, whisking constantly, for 30–45 seconds to make a light roux (this removes raw flour taste).

Slowly whisk in the whole milk, a little at a time, until smooth. Continue to cook, stirring frequently, until the mixture thickens and just begins to simmer (about 3–5 minutes). Reduce heat to low.

Add the chopped white American cheese and cream cheese to the warm milk base in small handfuls, stirring constantly until fully melted and smooth. Keep the heat low to prevent graininess (about 3–5 minutes).

Season the sauce with salt, ground white pepper, and ground cumin (if using). Taste and adjust seasoning. If the sauce is too thick, whisk in up to 2 tablespoons more milk until desired consistency is reached.

Keep the queso warm on the lowest heat setting or transfer to a small slow cooker set to 'warm' while you finish the salsa mix-ins. Stir occasionally to prevent film forming.

Salsa Mix-ins

Seed (if desired for less heat) and finely dice the jalapeño. Finely dice the red bell pepper and onion. If using tomato, seed and dice into small pieces. Mince the garlic and chop the cilantro.

Combine the diced jalapeño, red bell pepper, onion, tomato (if using), minced garlic, and chopped cilantro in a small bowl.

Add the fresh lime juice and smoked paprika (if using). Stir to combine and taste. Adjust with a pinch more salt or lime juice if needed. The salsa mix-ins should be bright and slightly acidic to cut the richness of the queso.

Allow the mixture to rest for 5–10 minutes at room temperature so flavors meld, or refrigerate up to 30 minutes if preparing ahead. Drain any excess liquid if the tomatoes release a lot of juice so the queso doesn't thin excessively.

When ready to serve, fold the salsa mix-ins gently into the warm queso, reserving about 1 tablespoon of mix-ins for garnish, or spoon the mix-ins on top of the queso so they remain crisp, depending on your preference.

To Serve

Transfer the combined queso and salsa mix-ins to a serving bowl or keep in the slow cooker on 'warm'. Sprinkle reserved cilantro on top and garnish with lime wedges.

Arrange tortilla chips on a platter alongside the queso blanco. Serve immediately, encouraging guests to squeeze lime over chips if desired.

Leftover queso can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring in a splash of milk to restore creamy consistency.