Chips & Queso Recipe

Prepare aromatics

Finely dice 1 small yellow onion to yield about 2 tablespoons. Mince 1 clove of garlic. Chop pickled jalapeños and measure out 1 tablespoon of the brine with them.

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture turns a pale golden color and loses its raw flour smell.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup half-and-half, adding a little at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 5 minutes.

Season and soften

Stir in the chopped pickled jalapeños (and about 1 tablespoon of their brine), the diced onion, minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne. Cook, stirring, for 2 to 3 minutes so the aromatics soften and flavors meld.

Melt cheeses

Reduce heat to low. Add 2 ounces room-temperature cream cheese and whisk until smooth. Gradually stir in 2 cups freshly grated sharp cheddar and 1 cup freshly grated Monterey Jack, a handful at a time, stirring until each addition is fully melted and the sauce is smooth. Keep the heat low to prevent the cheese from becoming grainy.

Finish

Once cheeses are fully incorporated, remove from heat. Stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped cilantro, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning; if it needs more heat, add a pinch more cayenne, or more salt as desired. If the queso is too thick, whisk in 1 to 2 tablespoons warm milk until desired consistency is reached.

Keep warm: Transfer queso to a small slow cooker on the warm setting or a heatproof serving bowl set over a small pan of warm water to maintain creamy texture while serving.

Arrange 8 cups of tortilla chips on a large platter or individual bowls.

Spoon the warm queso into a serving bowl placed in the center of the chips, or pour directly over chips for a nacho-style presentation.

Top with 1/2 cup diced roma tomato, 2 tablespoons sliced pickled jalapeños, and 1 tablespoon extra chopped cilantro. Serve immediately.