Chip And Dip Trio Recipe
Fresh tortilla chips with house salsa, guacamole, and signature queso dip
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Ingredients
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Tortilla Chips
House Salsa
Guacamole
Signature Queso Dip
Method
Tortilla Chips
- 1
Prepare the tortillas
Cut the corn tortillas into triangles.
- 2
Heat the oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the chips
Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- 4
Season the chips
Sprinkle the hot chips with salt while they are still warm.
House Salsa
- 5
- 6
Mix the salsa
In a mixing bowl, combine the diced tomatoes, red onion, cilantro, lime juice, jalapeño, and salt. Stir well.
- 7
Chill the salsa
Allow the salsa to sit for at least 30 minutes in the refrigerator to let the flavors meld.
Guacamole
- 8
Prepare the avocados
Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- 9
Mash the avocados
Using a fork or potato masher, mash the avocados to your desired consistency.
- 10
- 11
Taste and adjust
Taste the guacamole and adjust the seasoning as necessary.
Signature Queso Dip
- 12
Melt the cheeses
In a medium saucepan over low heat, combine Velveeta cheese and cream cheese. Stir until melted and smooth.
- 13
Add milk
Slowly stir in the milk to thin the mixture to your desired consistency.
- 14
Add diced tomatoes
Stir in the can of diced tomatoes with green chilies.
- 15
Season the dip
Add the diced jalapeño, chili powder, and salt. Mix well and cook until heated through.
- 16
Serve warm
Transfer the queso dip to a serving bowl and keep warm until ready to serve.