Trio Recipe

Roast and Blend

Preheat a skillet or cast-iron pan over medium-high heat. Halve the roma tomatoes and place cut-side down on the hot pan. Toast until the skin is blistered and the tomatoes soften, about 4–6 minutes. Add the jalapeño to the pan and char for 2–3 minutes, turning so all sides blister. Alternatively, broil for 6–8 minutes, turning as needed.

Transfer the charred tomatoes and jalapeño to a blender or food processor. Add the chopped onion, cilantro, lime juice, salt, and pepper. Pulse briefly until coarsely combined — you want a chunky salsa, not a puree. Taste and adjust salt, lime, or jalapeño heat. Stir in 1 teaspoon olive oil if desired for mouthfeel. Chill 15–30 minutes for flavors to meld before serving.

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Mash with a fork to your preferred texture — smooth with small lumps is typical.

Add the diced tomato, red onion, chopped cilantro, minced garlic, chopped jalapeño, lime juice, cumin (if using), salt, and black pepper. Fold gently to combine. Taste and adjust salt and lime. Cover tightly (press plastic wrap directly on the surface to slow browning) and refrigerate up to 2 hours. Garnish with extra cilantro just before serving.

In a medium saucepan over medium heat, melt the butter. Sprinkle the flour into the melted butter and whisk continuously to form a smooth roux, cooking 1–2 minutes until it smells nutty but not browned.

Slowly whisk in the milk and half-and-half in a steady stream to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking constantly until it thickens enough to coat the back of a spoon, about 3–5 minutes.

Reduce heat to low. Add the cream cheese in small pieces and stir until fully melted. Gradually add the shredded white American or Monterey Jack cheese in handfuls, stirring after each addition until smooth before adding more. Stir in chopped pickled jalapeños (if using), garlic powder, onion powder, salt, and pepper. If the queso is too thick, thin with up to 2 tablespoons of milk. Stir in 1 teaspoon lime juice if using for brightness. Keep warm on the lowest heat or transfer to a small slow cooker set to warm for service.

Arrange the salsa, guacamole, and white queso in three shallow bowls or compartments on a platter. Garnish each with a cilantro sprig and place lime wedges alongside. Serve with tortilla chips.

Notes: Prepare the salsa and guacamole up to 1 day ahead (store covered in the refrigerator). Rewarm the queso gently before serving. For larger groups, double the queso and guacamole quantities.