Tortilla Chips & Dip Recipe

Prep tortillas

Stack the 12 corn tortillas and cut each into 6 wedges using a sharp knife or pizza cutter to yield roughly 72 chips.

Heat 1 cup vegetable oil in a heavy skillet or pot over medium-high heat until it reaches 350°F (175°C). If using an air-fryer or oven-baked method, preheat oven to 375°F (190°C) or set air fryer to 350°F (175°C) and skip deep-frying steps.

Working in batches (do not overcrowd), carefully add tortilla wedges to the hot oil and fry until golden and crisp, about 45–60 seconds per side. Use a slotted spoon to turn chips and remove to a paper towel–lined tray.

While still warm, sprinkle chips evenly with 1 tsp fine sea salt. For oven method: toss wedges with 2–3 tbs oil, spread in a single layer on baking sheets, bake 8–12 minutes, turning once until crisp. For air fryer: toss wedges with 1–2 tbs oil, air-fry 6–8 minutes in batches, shaking halfway.

Let chips cool slightly until crisp. Transfer to a basket or serving bowl.

Combine 2 cups diced tomatoes, 1/4 cup finely chopped onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs fresh lime juice, 3/4 tsp kosher salt and 1/4 tsp black pepper in a medium bowl.

Stir gently to combine. Taste and adjust seasoning or lime juice as needed. Let sit at room temperature for at least 10 minutes to allow flavors to meld; refrigerate if making ahead (keeps 2–3 days).

Transfer salsa to a small serving bowl and place alongside tortilla chips.

Melt 1 tbs butter in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and cook, stirring, until softened, about 3–4 minutes. Add 1 tsp minced garlic and 2 tbs chopped pickled jalapeños and cook 30 seconds more.

Sprinkle 1 tsp flour over the onion mixture and stir continuously for 30–45 seconds to cook off the raw flour taste.

Slowly whisk in 1 cup whole milk, bring to a gentle simmer while whisking to prevent lumps. Cook until slightly thickened, 2–3 minutes.

Reduce heat to low and add 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack a handful at a time, stirring until smooth before adding more. Stir in 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Keep warm over the lowest heat or transfer to a small warmed serving bowl. If the queso is too thick, whisk in up to 2 tbs warm milk to reach desired consistency. Serve immediately with tortilla chips.

In a medium bowl, mash 2 peeled and pitted avocados with a fork until slightly chunky.

Stir in 1 tbs fresh lime juice, 1/2 minced jalapeño, 2 tbs finely chopped red onion and 1 tbs chopped cilantro until combined. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper; taste and adjust.

Cover tightly with plastic wrap (press wrap directly onto surface to slow browning) and refrigerate if not serving immediately. Serve guacamole in a small bowl alongside chips for an extra charge.