Chips, Salsa, Guacamole & Queso Recipe

Preheat the oven to 350°F (175°C). If using store-bought chips you can serve as-is; for warmed, crisp chips, toss the tortilla chips with 1 tbs olive oil and spread in an even layer on a rimmed baking sheet. Sprinkle with coarse salt and warm in the oven 6–8 minutes until crisp and slightly golden. Remove and keep warm.

Core and dice the tomatoes into small (about 1/4") pieces. Place in a medium bowl.

Finely dice the red onion and add to the tomatoes.

Chop the cilantro finely and add to the bowl.

Seed and finely mince the jalapeño (leave seeds in for more heat), then add to the bowl.

Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine. Taste and adjust seasoning or lime as needed. Let sit at room temperature 10–15 minutes to allow flavors to meld before serving.

Cut the avocados in half, remove pits, and scoop flesh into a medium bowl.

Add 2 tablespoons lime juice and 1 teaspoon salt to the avocados. Mash with a fork to your preferred texture (smooth or chunky).

Stir in the finely grated garlic, 1/4 cup finely chopped red onion, 1/2 minced jalapeño, 2 tablespoons chopped cilantro and 1/4 teaspoon ground cumin (if using). Adjust salt and lime to taste.

Transfer to a serving bowl and press plastic wrap directly onto the surface to slow browning until ready to serve.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 1/2 cup finely diced yellow onion and cook 3–4 minutes until softened and translucent.

Add 1 minced jalapeño and 1 clove minced garlic; cook 30–45 seconds until fragrant.

Sprinkle 1 tablespoon all-purpose flour over the vegetables and stir to coat. Cook 1 minute to remove the raw flour taste.

Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, bringing the mixture to a gentle simmer. Cook, whisking, until slightly thickened, 2–3 minutes.

Reduce heat to low. Remove the pan briefly from heat and stir in 1.5 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time, stirring until fully melted and smooth.

Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. If using, fold in 1/2 cup drained diced tomatoes & green chiles. Return to very low heat and keep warm, stirring occasionally until ready to serve (do not boil).

Taste and adjust seasoning. Transfer to a warmed serving bowl and serve immediately with chips.