Chips & Queso Recipe
Tortilla chips & homemade queso
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Ingredients
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Chips
Queso
Method
Chips
- 1
Prepare tortillas
Stack tortillas and cut each into 6 or 8 wedges depending on desired chip size (for 12 tortillas, cutting into 6 yields 72 chips). Pat wedges lightly dry with a paper towel if needed.
- 2
Heat oil
Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (approximately 1 cup). Heat over medium-high heat until shimmering and a small piece of tortilla sizzles immediately (about 350°F if using a thermometer).
- 3
Fry chips
In batches (do not overcrowd), carefully add tortilla wedges in a single layer. Fry for 45–75 seconds per side, turning once, until golden and crisp. Use a slotted spoon or spider to transfer chips to a paper-towel-lined baking sheet.
- 4
Season
Immediately sprinkle chips lightly with kosher salt while still hot. Let cool 5–10 minutes to crisp fully.
Queso
- 5
- 6
Make roux
Sprinkle the all-purpose flour over the aromatics and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- 7
Add dairy
Gradually whisk in the whole milk and heavy cream until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking frequently, until the mixture thickens slightly, about 3–4 minutes.
- 8
Melt cheeses
Reduce heat to low. Add the processed American cheese and cream cheese in small pieces, stirring until melted and fully incorporated. Then stir in the shredded sharp cheddar until smooth. Keep the sauce over low heat to prevent separation.
- 9
Finish queso
Stir in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, lime juice, kosher salt, and black pepper. Cook on very low heat 1–2 minutes to warm the tomatoes and let flavors meld. Taste and adjust seasoning (add more salt or a squeeze of lime if needed). Fold in half of the chopped cilantro, reserving the rest for garnish.
- 10
Keep warm
If not serving immediately, keep queso warm over the lowest heat or in a small slow cooker on the warm setting, stirring occasionally to maintain a smooth consistency. If the queso thickens too much, loosen with 1–2 tablespoons of milk.
- 11
Serve
Transfer queso to a shallow serving bowl, sprinkle reserved cilantro on top, and serve with warm tortilla chips.