Chips & Dip Recipe

Stack tortillas and cut each into 6 wedges (triangles). Pat wedges dry if slightly damp.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small tortilla piece sizzles immediately.

Working in batches (do not overcrowd), fry tortilla wedges 6–8 at a time for 60–90 seconds, turning once, until crisp and golden brown at edges.

Use a slotted spoon to transfer chips to a paper-towel–lined baking sheet. Immediately sprinkle with kosher salt while still hot. Let cool to room temperature; they will crisp further.

In a medium saucepan, melt butter over medium heat. Stir in flour and cook 30 seconds to make a light roux.

Gradually whisk in milk until smooth. Bring to a gentle simmer, whisking, until slightly thickened (about 2–3 minutes).

Reduce heat to low. Add shredded Monterey Jack and diced white American cheese in small handfuls, stirring until fully melted and smooth.

Season with garlic powder, white pepper, and salt. Keep warm over lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons additional milk.

In a small saucepan over low heat combine half-and-half and processed cheese cubes. Stir until the processed cheese melts and mixture is smooth.

Whisk in shredded cheddar a handful at a time until fully melted and smooth. Stir in drained diced tomatoes with green chiles, cumin and paprika. Keep warm and stir occasionally.

Halve avocados, remove pits and scoop flesh into a bowl. Mash with a fork to desired texture (smooth or slightly chunky).

Stir in lime juice, finely diced red onion, chopped cilantro, minced jalapeño, salt and black pepper. Taste and adjust lime or salt to preference. Cover and refrigerate until serving to prevent browning.

In a bowl whisk together mayonnaise, sour cream and lime juice until combined.

Fold in crumbled cotija, chili powder and chopped cilantro. Taste and adjust seasoning. Chill briefly before serving.

In a skillet over medium heat brown ground beef with diced onion until beef is cooked through and onion is softened, about 6–8 minutes. Drain excess fat if necessary.

Add minced garlic, chili powder, cumin and tomato paste. Cook 1 minute until fragrant.

Stir in beef broth and simmer 2–3 minutes to combine. Reduce heat to low and add shredded cheddar and processed cheese cubes, stirring until melted and smooth. Season with salt. Keep warm.

Combine diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, lime juice and kosher salt in a bowl. Stir to combine and taste; adjust salt or lime as needed.

For best flavor let sit 10–15 minutes at room temperature for flavors to meld before serving.

Assemble

Arrange warm tortilla chips on a large platter. Place chosen dip(s) in small bowls alongside — white queso, yellow queso, guacamole, street corn topping or chili queso. Offer optional salsa/pico for an additional charge.

Garnish guacamole with a sprinkle of cilantro and a lime wedge. For street corn style, spoon topping over chips or serve as a dip bowl. Serve immediately while chips are crisp and quesos warm.