Chile Con Queso With House Totopos Recipe

Prepare chiles

Roast the Anaheim chiles over an open flame, under a broiler, or on a hot cast-iron skillet until the skins are blackened and blistered all over. Transfer to a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to steam. Peel off skins, remove stems and seeds, then finely chop the flesh (about 1 to 1-1/2 cups chopped).

Prep jalapeños and aromatics

Seed and finely chop the jalapeños (keep seeds if you want more heat). Finely dice the onion, mince the garlic, and dice the Roma tomatoes (remove seeds if you prefer less liquid).

Sweat vegetables

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent, about 4 minutes. Add the chopped jalapeños and minced garlic and cook 1–2 minutes until fragrant. Add the chopped roasted Anaheim chiles and diced tomatoes and cook until the tomatoes soften and release juices, about 3–4 minutes.

Build the sauce

Stir in the ground cumin, black pepper, and the measured 1 tsp kosher salt. Pour in the whole milk and bring the mixture to a gentle simmer (do not boil) over medium-low heat.

Thicken and melt cheese

Whisk the cornstarch with 1 tablespoon cold water to make a slurry, then whisk it into the simmering milk mixture. Reduce heat to low. Gradually add the shredded white American (or Monterey Jack) cheese, a handful at a time, stirring constantly until melted and smooth. Once incorporated, add the shredded sharp cheddar in small handfuls, stirring until the sauce is velvety. Keep heat low to avoid graininess; if the cheese looks oily or separated, remove from heat briefly and whisk in a splash more warm milk.

Finish and season

Stir in the lime juice, chopped cilantro, and optional crushed red pepper flakes. Taste and adjust seasoning with additional salt or lime as desired. Keep warm over the lowest heat or in a small slow cooker on the warm setting until ready to serve—stir occasionally to maintain smooth texture.

Preheat and cut

Preheat oven to 375°F (190°C). Stack tortillas and cut each into 6 wedges (or 8 for smaller chips).

Oil and season

In a large bowl, toss tortilla wedges with the vegetable oil, kosher salt, and optional ground chili powder until evenly coated.

Bake

Arrange wedges in a single layer on one or two rimmed baking sheets (use parchment if desired). Bake for 8–12 minutes, flipping once halfway through, until edges are crisp and golden—watch closely to prevent burning. Remove from oven and let cool on the sheet for 3 minutes; they will crisp further.

Serve

Transfer totopos to a basket or shallow bowl. Serve immediately alongside the warm chile con queso. Leftover chips can be stored in an airtight container for up to 2 days.