Queso & Chips Recipe

Grate cheeses and prep

Grate the Jack and white cheddar cheeses and set aside in a bowl so they come to near room temperature (this helps them melt smoothly). Cube the cream cheese so it softens evenly.

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Once foamy, add the all-purpose flour and whisk continuously for 1–2 minutes until the mixture is golden and smells slightly toasted. This cooks out the raw flour flavor.

Add liquids

Slowly whisk in the whole milk and half-and-half in a steady stream to prevent lumps. Bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken, about 3–4 minutes.

Incorporate cream cheese and beer

Reduce heat to low and add the softened cream cheese in pieces, stirring until fully incorporated. If using beer, stir in the beer now and let it reduce for 1 minute to meld flavors.

Melt in cheeses

Remove the pot from direct heat (or keep on the lowest setting). Add the shredded Jack and white cheddar in small handfuls, stirring after each addition until smooth before adding more. Keep stirring until the sauce is glossy and lump-free. If the sauce becomes too thick, add up to 2 tablespoons more milk to loosen it.

Season and adjust

Stir in the white pepper, smoked paprika, yellow mustard, hot sauce, and kosher salt. Taste and adjust seasoning. If you need the sauce slightly thicker, whisk the cornstarch with 1 tablespoon cold water to make a slurry and stir into the warm sauce; cook 1–2 minutes until it thickens.

Finish

Keep the queso warm over the lowest heat or transfer to a small warm serving pot. Stir in minced cilantro if using just before serving.

Slice potatoes

Using a mandoline or a very sharp knife, slice the scrubbed potatoes 1/16"–1/8" (1.5–3 mm) thick for a crisp chip. Place slices into a large bowl of cold water as you work to remove excess starch.

Rinse and dry

Rinse the potato slices in several changes of cold water until the rinse runs clear. Drain and transfer to a clean kitchen towel or paper towels and pat very dry. Removing moisture is essential to avoid oil splatter and ensure crispness.

Heat the oil

In a heavy 3–4 quart pot or a deep fryer, heat the oil to 350°F (175°C). If you don't have a thermometer, test with a single potato slice — it should sizzle steadily but not brown instantly.

Fry in batches

Fry the potato slices in small batches so they have room to move, about 2–3 minutes per batch, stirring occasionally to prevent sticking. Fry until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined baking sheet to drain.

Season and keep warm

While still hot, sprinkle the chips with kosher salt, a little black pepper, and smoked paprika if using. Repeat frying remaining batches and stacking drained chips on a warm oven tray (200°F / 95°C) to keep them crisp until serving.

Serve

Arrange the housemade chips on a serving platter with the warm SGB Jack cheese sauce in a bowl for dipping. Offer lime wedges on the side if desired.