Chips And Queso Recipe

Prepare cheeses

Shred the cheddar and Monterey Jack if not pre-shredded. Cube the softened cream cheese so it melts evenly.

In a medium saucepan over medium heat, melt the unsalted butter until foaming but not brown, about 1–2 minutes.

Add the all-purpose flour to the melted butter and whisk continuously to form a smooth roux. Cook 1–2 minutes to remove the raw flour taste; do not let it brown.

Slowly whisk in the whole milk and half-and-half in a thin stream to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes.

Reduce heat to low. Add the cubed cream cheese and whisk until fully melted and incorporated.

Gradually add the shredded cheddar and Monterey Jack, a handful at a time, stirring constantly until each addition melts and the sauce is smooth. Keep heat low to prevent the cheese from separating.

Stir in the diced pickled jalapeños and 1 tablespoon of the pickling liquid, drained diced green chiles, ground cumin, kosher salt, black pepper, and hot sauce (if using). Taste and adjust seasoning.

If the queso is too thick, thin with up to 2 tablespoons of milk, adding 1 tablespoon at a time until desired consistency is reached.

Remove from heat and stir in fresh lime juice and chopped cilantro (if using) just before serving.

Keep the queso warm over very low heat or transfer to a small slow cooker on the 'warm' setting for serving. Stir occasionally to maintain a smooth texture.

Arrange tortilla chips in a large shallow bowl or platter. If you prefer warmed chips, preheat oven to 350°F (175°C), spread chips on a baking sheet and warm 3–5 minutes until hot but not browned.

Scatter diced tomato, sliced green onions, and crumbled cotija over the queso or offer on the side for guests to top their chips.