Chips + Queso Recipe

Stack 4 tortillas, cut into 6 wedges each (triangles). Repeat with remaining tortillas so you have about 72 chips.

Pour oil into a heavy-bottomed medium saucepan or Dutch oven so it fills about 1 to 1½ inches. Warm oil over medium-high heat until it reaches 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Working in small batches (10–12 wedges at a time), carefully add tortilla pieces to the hot oil in a single layer. Fry, stirring or turning occasionally with a slotted spoon, until chips are golden and crisp, about 1 to 1½ minutes.

Using a slotted spoon, transfer chips to a paper towel–lined baking sheet. While still warm, immediately sprinkle with kosher salt and ground cumin (if using) to taste so seasoning adheres.

Allow chips to cool and crisp for 5 minutes. Repeat frying with remaining wedges. Keep chips in a single layer to avoid sogginess.

If not serving immediately, cool completely and store in an airtight container at room temperature for up to 2 days.

Prepare aromatics

In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté until translucent and soft, about 4–5 minutes. Add the minced jalapeño and garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Make a roux

Sprinkle the flour over the softened aromatics and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.

Add dairy

Gradually whisk in the whole milk and half-and-half to the roux. Bring mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens slightly, about 3–4 minutes.

Melt cheeses

Reduce heat to low. Add the torn American cheese pieces a handful at a time, stirring until fully melted and smooth before adding more. Stir in the grated cheddar and Monterey Jack until incorporated and the sauce is silky. Do not let the sauce boil.

Season and finish

Stir in the drained diced green chiles, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. If the queso is too thick, whisk in up to 2 tablespoons of additional milk to reach desired consistency.

Keep warm and serve

Keep the queso over the lowest heat, in a double boiler, or in a small slow cooker on warm to maintain dippable consistency. Garnish with chopped cilantro and serve with warm tortilla chips and lime wedges on the side.