Chips With Salsa & Queso Recipe

If using store-bought chips straight from the bag, transfer to a serving bowl. If you prefer warmed or extra-crispy chips, heat a large skillet over medium heat, add 1–2 tbs vegetable oil, add chips in a single layer and toss 1–2 minutes until hot and slightly blistered; drain on paper towels and sprinkle with coarse sea salt while still warm.

Combine the diced tomatoes, finely diced red onion, chopped cilantro, minced jalapeño, lime juice, kosher salt, black pepper, and optional ground cumin in a medium bowl.

Stir gently to combine, taste and adjust seasoning (more salt or lime as needed). Let the salsa sit at room temperature for at least 10–15 minutes to allow flavors to meld, or refrigerate up to 2 hours before serving. Bring back to room temperature before serving for best flavor.

Sauté aromatics

In a medium saucepan over medium heat, melt butter. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and minced jalapeño and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Make a roux

Sprinkle the all-purpose flour over the softened onions and stir constantly for 1–2 minutes to cook the raw flour flavor and create a light roux.

Add liquids

Gradually whisk in the whole milk and half-and-half, smoothing any lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until slightly thickened, about 3–4 minutes.

Melt the cheeses

Reduce heat to low. Stir in the cream cheese until fully melted and incorporated. Add the shredded white cheddar/Monterey Jack and shredded sharp cheddar in small handfuls, stirring after each addition until smooth and melted. Keep the heat low to prevent graininess—do not boil once the cheese is added.

Season and finish

Stir in the ground cumin, smoked paprika or chili powder, kosher salt and black pepper. If using diced canned tomatoes with green chilies, fold them in now and heat gently for 1–2 minutes to incorporate. Taste and adjust salt or spice level. If the queso is too thick, stir in 1–2 tbs warm milk to reach desired consistency.

Keep the queso warm over the lowest heat or transfer to a small slow cooker or fondue pot set to low for serving. Stir occasionally to maintain smooth texture.

Arrange warmed chips on a serving platter or place the bag/bowl of chips next to the dips. Spoon the fresh salsa into a serving bowl and the queso into a separate warmed bowl.

Garnish both dips with chopped cilantro and sliced green onions, and serve with lime wedges on the side. Encourage guests to dip chips into either or both dips.