Chips Tortilla & Queso Recipe

Stack tortillas and cut each into 6 wedges (like pizza slices) to yield about 72 chips from 12 tortillas.

Heat oil in a deep skillet or medium pot to 350°F (175°C). If you don't have a thermometer, test by dropping a small tortilla piece — it should sizzle immediately and brown in about 30–45 seconds.

Fry tortillas in small batches (about 10–12 wedges per batch) until crisp and golden, about 30–60 seconds per side. Use a slotted spoon to flip and remove.

Drain chips on a paper towel–lined tray and immediately sprinkle with 1 tsp fine sea salt while still hot so salt adheres. Let cool to room temperature. Keep lightly covered to retain crispness.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter until foamy.

Add 1/4 cup finely diced onion and sauté until translucent, about 3–4 minutes. Stir in 1 minced garlic clove and 1/2 chopped jalapeño and cook 30–45 seconds until fragrant.

Sprinkle 1 tbs all-purpose flour over the aromatics and cook, stirring constantly, 1 minute to form a roux.

Slowly whisk in 1 cup whole milk, bringing mixture to a gentle simmer. Continue whisking until slightly thickened, about 2–3 minutes.

Reduce heat to low. Add 2 oz cream cheese, cubed, and whisk until smooth and incorporated.

Gradually add the grated cheeses (6 oz sharp cheddar and 2 oz Monterey Jack), a handful at a time, stirring constantly until fully melted and smooth. Do not boil — keep at low heat to prevent separation.

Stir in 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

Finish the queso with 1 tbs chopped cilantro and 1 tsp fresh lime juice. Keep warm over the lowest heat or transfer to a small slow cooker/warm bowl for serving, stirring occasionally to maintain consistency.

In a medium bowl combine 2 cups diced ripe plum tomatoes, 1/4 cup finely diced red onion, 1/2 minced jalapeño, and 2 tbs chopped cilantro.

Add 2 tbs fresh lime juice, 3/4 tsp fine sea salt, and 1/4 tsp ground black pepper. Stir to combine.

Taste and adjust: add more salt or lime juice as needed. Let salsa rest 10–15 minutes at room temperature to allow flavors to meld before serving. For best flavor, refrigerate up to 2 hours and bring back to cool room temperature.