Queso & Chips Recipe

Roast peppers

Preheat broiler to high (or heat a gas burner). Place poblano, red bell pepper, and jalapeño on a baking sheet lined with foil. Brush lightly with 1 tbsp olive oil and sprinkle 1/2 tsp kosher salt. Broil 6–10 minutes, turning every 2–3 minutes, until skins are blackened and blistered all over.

Transfer hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed zip-top bag for 10–15 minutes to steam. This loosens the skins for easy peeling.

Peel the peppers, remove stems and seeds (for a milder result remove seeds and membranes from the jalapeño), and roughly chop. Reserve any juices. Finely chop the roasted pepper mix and put into a small bowl. Stir in 2 tbsp chopped cilantro and 1/2 tsp lime zest. Set aside.

Make a roux

In a medium heavy-bottomed saucepan set over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook, whisking constantly, 1–2 minutes until the raw flour smell is gone and roux just begins to color lightly.

Slowly whisk in 1 1/4 cups whole milk and 1/2 cup half-and-half, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 3–5 minutes.

Reduce heat to low. Add the shredded white American and monterey jack cheeses in small handfuls, stirring or whisking after each addition until completely melted and smooth. Keep the heat low to prevent the cheese from separating.

Season the queso with 1 tsp salt, 1/4 tsp ground white pepper, 1/4 tsp ground cumin, and 1 tbsp fresh lime juice. Taste and adjust seasoning as needed. If the queso is too thick, whisk in additional milk 1 tbsp at a time until desired consistency is reached.

Reserve about 3/4 cup of the melted queso in a small bowl for drizzling. Fold the chopped roasted pepper mixture into the remaining queso in the saucepan. Stir gently to distribute the peppers evenly, leaving some larger pepper pieces for texture.

Warm the combined queso over very low heat just until heated through, stirring frequently (do not boil). Adjust seasoning if necessary.

Transfer queso to a warmed serving bowl. Spoon reserved plain queso on top or in a small pitcher for drizzling. Scatter 1/4 cup diced white onion, 1/4 cup chopped tomatoes (if using), and extra cilantro over the top as garnish.

Serve immediately with 12 oz tortilla chips for dipping. If you need to hold the queso, keep it over very low heat or in a small warm pot; whisk occasionally and add a splash of milk if it begins to thicken.