The Lioness Recipe

Prepare cheese

Shred the smoked gouda and sharp cheddar and cube the cream cheese so they are ready to melt evenly.

In a medium heavy-bottomed saucepan set over medium heat, melt the butter until foaming but not browned, about 1 minute.

Add the flour and whisk continuously to form a smooth roux. Cook the roux for 1 to 1½ minutes to remove the raw flour taste, whisking so it does not color significantly.

Slowly pour in the whole milk while whisking constantly to avoid lumps. Add the half-and-half and continue whisking until mixture is smooth and starts to thicken, about 3–4 minutes over medium heat.

Reduce heat to low. Add the cream cheese cubes and whisk until fully incorporated and smooth, 1–2 minutes.

Lower the heat to very low. Gradually add the shredded smoked gouda and cheddar in small handfuls, stirring or whisking until each addition melts before adding more to create a glossy, lump-free cheese sauce. Total melting time about 4–6 minutes.

Stir in the minced chipotle peppers, 1 tsp adobo sauce, ancho chile powder, smoked paprika, and cumin. Taste and season with kosher salt and black pepper. If the sauce is thicker than desired, whisk in up to 2 tablespoons warm milk to reach a smooth dipping consistency.

Simmer on the lowest heat for 2–3 minutes, stirring frequently so the queso does not stick. Remove from heat and stir in fresh lime juice and chopped cilantro, if using.

Transfer the queso to a warmed serving bowl. Keep warm over a double boiler or in a low oven (200°F / 95°C) until serving to maintain a smooth texture.

If using store-bought chips, arrange 12 oz of sturdy tortilla chips in a serving basket or on a platter. If you prefer house-made, cut corn tortillas into wedges and fry or bake until crisp.

Just before serving, dust the top of the queso lightly with the extra smoked paprika for color and place a few pickled jalapeño slices on top as garnish.

Serve immediately with the warm smoked gouda chipotle queso and chips alongside for dipping.