Fresh Fried Corn Tortilla Chips Topped With Cheese Dip Recipe

Prepare tortillas

Stack the 12 corn tortillas and, with a sharp knife or pizza cutter, cut them into 6 wedges each (like slicing a pizza) to yield about 72 chips. Keep wedges in a single layer while you preheat the oil to avoid sticking.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer, or until a small tortilla scrap sizzles immediately and browns in about 30 seconds.

Fry chips

Working in batches (6–10 wedges at a time so they have room), gently add tortilla wedges to the hot oil in a single layer. Fry, stirring or flipping occasionally with a slotted spoon or spider, until chips are golden and crisp, about 1 to 1½ minutes per side. Adjust heat as needed to maintain ~350°F so chips don't brown too quickly.

Drain and season

Use a slotted spoon to transfer fried chips to a plate lined with paper towels. While still hot, sprinkle evenly with kosher salt (about 1 tsp total). Let cool slightly; they will crisp more as they rest. Repeat with remaining batches.

Prep aromatics and grate cheeses

Finely dice 1/2 onion, mince 1 clove garlic, and mince the seeded pickled jalapeño. Grate the cheddar and Monterey Jack cheeses and set aside. Cut the 2 oz cream cheese into small cubes so it melts evenly.

Sweat onion and garlic

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Make roux

Sprinkle 1 tablespoon all-purpose flour over the softened aromatics and stir continuously for 1 minute to cook the raw flour taste. This forms a light roux to thicken the dip.

Add milk and finish base

Slowly whisk in 1 cup whole milk, making sure to dissolve any lumps. Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it begins to thicken slightly, about 3–4 minutes.

Melt cheeses

Reduce heat to low. Add the small cubes of cream cheese and whisk until mostly melted and smooth. Gradually stir in the grated cheddar and Monterey Jack by handfuls, stirring continuously until you have a smooth, velvety sauce. If the sauce is too thick, thin with up to 2 tablespoons more milk, a little at a time.

Season

Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. If using, stir in 1 teaspoon fresh lime juice and 2 tablespoons chopped cilantro for brightness.

Keep warm

Keep the cheese dip warm over the lowest heat or in a small insulated bowl. Stir occasionally; if it firms up, gently rewarm and whisk in a splash of milk to restore creaminess.

Arrange the freshly fried, salted chips on a serving platter and spoon the warm cheese dip into a bowl placed in the center or drizzle a portion of the dip over the chips. Offer extra lime wedges and chopped cilantro alongside, if desired. Serve immediately while chips are crisp and dip is warm.