Jul 14 2026
Restaurants›Hill Street Bar & Restaurant›Chips & Dip Recipe

Chips & Dip Recipe

Inspired by Hill Street Bar & Restaurant
Time45m
Serves6

Spicy jalapeño queso, guacamole, corn tortilla chips

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Ingredients

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Spicy Jalapeño Queso

Guacamole

Corn Tortilla Chips

Method

Spicy Jalapeño Queso

  1. 1

    Prep jalapeños and aromatics

    Seed and finely chop the fresh jalapeños (reserve a few seeds if you want extra heat). Mince the garlic. Chop pickled jalapeños. Zest one lime if you like an extra bright note (optional).

  2. 2

    Make a roux

    In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 to 1.5 minutes until the mixture is lightly bubbling and smells slightly toasty (this removes the raw flour taste).

  3. 3

    Add milk and cream

    Slowly whisk in the milk and heavy cream to the roux until smooth. Continue cooking, stirring often, until the mixture just begins to thicken and simmer gently, about 3–4 minutes.

  4. 4

    Add aromatics and spices

    Stir in the minced garlic, fresh chopped jalapeños, pickled jalapeños, cumin, smoked paprika, salt, and pepper. Cook for 1–2 minutes to bloom the spices and soften the jalapeños.

  5. 5

    Melt in the cheese

    Lower the heat to low. Gradually add the shredded cheese, a handful at a time, stirring until each addition is fully melted and smooth before adding more. Keep the sauce at a gentle low simmer; do not boil once cheese is added to prevent separation.

  6. 6

    Finish and adjust

    Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, lime, or pickled jalapeño for acidity/spice. If the queso is too thick, thin with a splash of milk. Keep warm over very low heat or transfer to a small slow cooker set to warm for serving.

Guacamole

  1. 7

    Prepare avocados and mix

    Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork to your desired texture (chunky or smooth).

  2. 8

    Add mix-ins

    Add the finely minced red onion, minced jalapeño, diced tomato, chopped cilantro, lime juice, salt, pepper, and optional cumin. Fold gently to combine and taste; adjust lime and salt as needed.

  3. 9

    Rest and serve

    Let the guacamole sit 5–10 minutes for flavors to meld. If not serving immediately, press plastic wrap directly onto the surface to minimize browning and refrigerate up to 4 hours.

Corn Tortilla Chips

  1. 10

    Preheat or heat oil

    For frying: pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a tortilla edge sizzles and browns quickly. For baking: preheat oven to 375°F (190°C) and line two baking sheets with parchment.

  2. 11

    Cut tortillas

    Stack tortillas and cut each into 6 or 8 wedges (triangles) using a sharp knife or pizza cutter.

  3. 12

    Cook the chips

    Frying: Fry tortilla wedges in small batches, flipping once, until golden and crisp, about 1–1.5 minutes per side. Use a slotted spoon to transfer to a paper towel-lined tray and immediately season with kosher salt and optional chili powder. Baking: Brush or lightly toss wedges with oil to coat. Arrange in single layer on baking sheets and bake 8–12 minutes, flipping halfway, until golden and crisp. Season immediately with salt and chili powder.

  4. 13

    Cool and serve

    Let chips cool slightly to crisp up fully. Serve warm or at room temperature alongside queso and guacamole.

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