Chips & Queso Recipe

Prep cheeses and aromatics

Shred the cheddar and monterey jack and set them in a bowl. Softened cream cheese should be cut into small pieces so it melts easily. Drain and chop pickled jalapeños. Finely mince the onion and garlic and measure spices.

Make a roux

In a medium saucepan set over medium heat, melt the unsalted butter. Add the minced onion and cook 2–3 minutes until translucent but not browned. Add the garlic and cook 30 seconds until fragrant. Sprinkle the all-purpose flour over the butter/onion mixture and whisk continuously for 1–2 minutes to cook the raw flour taste; the mixture should be bubbling gently and become slightly golden.

Add milk and half-and-half

Slowly whisk in the whole milk and half-and-half, adding a little at a time until smooth. Bring the mixture to a gentle simmer (do not boil), whisking often, until it has thickened slightly, about 3–4 minutes.

Melt the cheeses

Reduce heat to low. Remove the saucepan from direct heat for 30 seconds (or keep it on the lowest setting) and add the shredded cheddar and monterey jack a handful at a time, whisking or stirring until each addition is fully melted and the sauce is smooth before adding more. Add the cream cheese pieces and stir until incorporated and silky.

Season and finish

Stir in the diced pickled jalapeños, ground cumin, smoked paprika, cayenne, kosher salt, and black pepper. Taste and adjust seasoning. Add the fresh lime juice and chopped cilantro, stirring to combine. If the queso is too thick, whisk in up to 2 tablespoons of milk to reach desired consistency. Keep the sauce warm over very low heat, stirring occasionally so it doesn't stick or separate.

Transfer the warm queso to a serving bowl or small fondue pot. Place tortilla chips around the bowl or serve on a platter.

Top with extra pickled jalapeños or fresh sliced jalapeño and spoon pico de gallo or chopped tomato on one side for freshness, if using. Garnish with a few more cilantro leaves if desired.

Keep queso warm during serving. If reheating, do so gently over low heat or in short bursts in the microwave, stirring often to prevent graininess.