Chips & Queso Recipe

Prep cheeses and aromatics

Shred or chop the white American and Monterey Jack cheeses so they melt quickly. Soften the cream cheese to room temperature. Finely dice the onion and jalapeño, and mince the garlic. Drain the diced tomatoes with green chiles if using.

Sweat aromatics

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the diced jalapeño and cook 2–3 minutes more until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Make roux and milk base

Sprinkle the all-purpose flour over the softened aromatics and stir constantly for 1–2 minutes to cook the raw flour taste, making a blonde roux. Slowly whisk in the whole milk and half-and-half in a steady stream to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 4–6 minutes.

Melt cheeses

Reduce heat to low. Add the cream cheese in small pieces and whisk until smooth. Gradually add the shredded/chopped white American and Monterey Jack cheeses in batches, stirring constantly and allowing each addition to melt fully before adding more. Keep the mixture below a simmer to prevent separation.

Season queso

Once the cheeses are completely melted and the sauce is smooth, stir in the ground cumin, smoked paprika, kosher salt, black pepper, and lime juice. Taste and adjust seasoning — add more salt, lime, or spices as desired. If using, fold in the drained diced tomatoes with green chiles and chopped cilantro, reserving a little cilantro for garnish.

Finish and keep warm

Keep the queso over the lowest possible heat, stirring occasionally so it stays smooth. If the queso becomes too thick, whisk in 1–2 tablespoons of milk at a time until desired consistency is reached. Transfer to a warmed serving bowl or small slow cooker on low to maintain temperature during service.

Refresh chips (optional)

If the Spanish Gardens tortilla chips are not freshly crisp, preheat the oven to 325°F (160°C). Spread chips in a single layer on a baking sheet, lightly brush or spray with the vegetable oil, and sprinkle with coarse salt if desired. Bake 5–7 minutes until warmed and crisp. Allow to cool slightly before serving.

Serve

Place the warmed queso in a shallow bowl or small slow cooker, garnish with reserved cilantro and an extra pinch of smoked paprika if desired. Arrange the Spanish Gardens chips on a platter alongside the queso for dipping. Keep queso warm and stir occasionally as you serve.