Chips, Salsa & Queso Recipe

Using store-bought chips

Arrange 8 cups of high-quality tortilla chips in a large shallow bowl or on a serving platter. Sprinkle 1/2 to 1 tsp coarse salt lightly if chips are unsalted. Keep covered with a towel to retain crispness until serving.

Making homemade fried chips (optional)

1) Pour 1 cup vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C). 2) Stack 8–10 corn tortillas and cut into 6 wedges each. 3) Fry tortilla wedges in batches for 45–60 seconds per side or until golden and crisp. 4) Drain on paper towels and immediately season with coarse salt (about 1 tsp total). 5) Let cool briefly; transfer to serving bowl.

1) Combine 2 cups diced tomatoes, 1 cup finely diced white onion, 1 cup chopped cilantro, and 1 minced jalapeño in a medium bowl. 2) Add 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1 teaspoon black pepper. 3) Stir gently to combine. 4) Taste and adjust seasoning or lime as needed. 5) Let sit at room temperature for 10–20 minutes for flavors to meld, then refrigerate if not serving immediately. Bring to room temperature before serving.

1) In a medium heavy saucepan over low heat, pour 1 cup whole milk and add 2 ounces cream cheese cut into small pieces. Warm gently, stirring occasionally, until cream cheese has softened and milk is steaming but not boiling (about 3–4 minutes).

2) Add 10 ounces shredded or cubed white American cheese gradually, a handful at a time, stirring constantly to create a smooth emulsion. Maintain low heat to prevent the cheese from becoming grainy or separating.

3) Once fully melted and smooth, stir in 1 cup drained diced tomatoes with green chiles, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1 teaspoon salt (adjust to taste), and 1 teaspoon minced chipotle in adobo if using. Cook another 1–2 minutes until warmed through and slightly thickened.

4) Transfer queso to a warmed serving bowl or small crock. Garnish with 1 tablespoon chopped cilantro. Keep warm over a small chafing candle or a warm spot; stir occasionally to maintain smooth texture. If queso thickens, thin with a splash of warm milk.