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Ingredients
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Chips
Queso
Method
Chips
- 1
Prepare Tortillas
Cut each corn tortilla into 6 triangles to create chip shapes.
- 2
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 3
Fry Tortillas
Carefully add the tortilla triangles to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side.
- 4
Drain
Use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Season with salt immediately.
Queso
- 5
Roast Poblano Peppers
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered, about 8-10 minutes. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes.
- 6
Peel and Chop Peppers
Once cooled, peel off the charred skin, remove the seeds, and chop the peppers finely.
- 7
Combine Ingredients
In a medium saucepan over medium heat, combine the chopped poblano peppers, cream cheese, sharp cheddar cheese, and milk. Stir until the cheeses are melted and the mixture is smooth.
- 8
Season the Queso
Add garlic powder, onion powder, cumin, salt, and black pepper to the cheese mixture. Stir to combine and adjust seasoning to taste.
- 9
Serve
Once the queso is creamy and well-mixed, pour into a serving bowl and serve hot alongside your freshly made tortilla chips.
