Chips & Queso Recipe

Sauté aromatics

In a medium saucepan or heavy skillet set over medium heat, melt the butter. Add the finely diced onion and sauté until translucent and starting to soften, about 4–5 minutes. Add the diced jalapeño and continue to cook 2 minutes more until fragrant. Stir in the minced garlic and cook 30 seconds until aromatic.

Make roux

Sprinkle the all-purpose flour over the softened aromatics and stir constantly for 1–1½ minutes to cook the raw flour taste and form a light roux. The mixture should be bubbly but not browned.

Add dairy

Gradually whisk in the whole milk and half-and-half, pouring slowly and whisking to prevent lumps. Increase heat to medium-high and whisk continuously until the mixture just begins to simmer and thickens slightly, about 3–4 minutes.

Incorporate cheeses

Reduce heat to low. Add the softened cream cheese in small pieces, whisking until smooth. Then add the shredded sharp cheddar and Monterey Jack in handfuls, stirring between additions until fully melted and silky. Keep the sauce on low to avoid separation—do not boil once cheese is added.

Season and finish

Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. Remove from heat and stir in the lime juice and chopped cilantro (if using). If queso is too thick, thin with up to 2 tablespoons more milk; if too thin, simmer very gently, stirring, until it reaches desired consistency.

Arrange the tortilla chips on a large platter or in individual bowls.

Pour the warm queso into a serving bowl or leave in the saucepan for table service. Spoon pickled jalapeños over the top if using and sprinkle extra chopped cilantro. Serve immediately with lime wedges on the side so guests can squeeze to taste.

Leftovers: Transfer any cooled queso to an airtight container and refrigerate up to 3 days. Reheat gently in a small saucepan over low heat, stirring in a splash of milk as needed to restore creamy consistency.