Queso And Chips Recipe

Prepare cheeses

Grate the cheddar and Monterey Jack and toss them together in a bowl. Sprinkle the cornstarch over the grated cheese and toss to coat evenly — this helps prevent separation and creates a smoother melt.

Sweat aromatics

In a medium saucepan set over medium heat, melt the butter. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the diced jalapeño and cook 1–2 minutes more until fragrant. Stir in the minced garlic and cook 30 seconds until aromatic.

Build the base

Lower the heat to medium-low. Pour in the milk and warm it until it begins to steam but not boil (small bubbles around the edge), about 2–3 minutes. Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, kosher salt, and black pepper. Stir to combine and warm through for 1 minute.

Incorporate cheese

Working in small handfuls, add the cornstarch-coated grated cheeses to the warm milk, stirring constantly with a heatproof spatula or wooden spoon. Maintain the heat at medium-low so the milk gently simmers; do not boil. Continue stirring until each addition has melted and the sauce is smooth and glossy, about 4–6 minutes total. If the sauce becomes too thick, add up to 2 tablespoons additional milk to reach desired consistency.

Finish and adjust

Taste and adjust seasoning with more salt or a squeeze of fresh lime juice (about 1 tsp) if desired. If you want a smoother texture, strain very briefly through a fine-mesh sieve into a clean saucepan or dish to remove any small solids. Keep warm over the lowest heat or in a small slow cooker on the warm setting until serving, stirring occasionally to prevent skin formation.

Garnish

Transfer the queso to a serving bowl. Sprinkle the chopped cilantro and additional sliced jalapeño on top if using.

Arrange the gluten-free tortilla chips on a large platter or in a bowl. Serve immediately with the warm queso dip alongside. For parties, keep the queso warm in a small slow cooker or chafing dish and replenish chips as needed.