Chips & Queso Recipe

Prep cheeses

Shred or finely chop the white American and Monterey Jack cheeses and set them cold in a bowl. Keeping the cheese cold helps it melt smoothly.

Sweat aromatics

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the diced onion and a pinch of salt and cook, stirring, until translucent and softened, about 4–5 minutes. Add the minced jalapeño and garlic and cook 30–45 seconds more until fragrant.

Make a light roux

Sprinkle the flour over the softened aromatics and stir constantly for 30–45 seconds to cook the raw flour taste. This light roux will help stabilize the queso.

Add liquids and season

Slowly pour in the milk while whisking to prevent lumps. Add the heavy cream, cumin, smoked paprika, salt, and pepper. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3–4 minutes. Do not boil vigorously.

Melt the cheese

Reduce heat to low. Add the shredded/chopped cheeses in small handfuls, stirring or whisking thoroughly after each addition so the cheese melts into a smooth sauce before adding more. Continue until all cheese is incorporated and the sauce is creamy, about 3–5 minutes.

Finish queso

Stir in the drained diced tomatoes with green chiles and heat through for 1–2 minutes. Taste and adjust seasoning with additional salt or a squeeze (~1/2 tsp) of lime juice if using. Fold in chopped cilantro if desired. Keep the queso on the lowest heat or transfer to a warm serving dish; stir occasionally to maintain smoothness.

If using a slow cooker or double boiler (optional)

To keep queso warm for serving, transfer to a small slow cooker set to 'warm' or place the saucepan over very low heat in a double boiler. Stir occasionally to prevent skin or separation.

Transfer the tortilla chips to a large serving bowl or platter. Arrange the chips so guests can scoop easily.

Place the warm queso in a shallow bowl or small fondue-style pot in the center of the chips. Top with sliced green onions and pickled jalapeños if using. Serve immediately, offering extra chips on the side.

Storage: Refrigerate leftover queso in an airtight container for up to 3 days. Reheat gently over low heat or in a double boiler, stirring in a splash of milk to restore creaminess if needed.