Chips & Dips Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (quarter then half) to make triangular chips. Pat dry any excess moisture with a paper towel.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (approximately 1 cup for a medium pan). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F/175°C if using a thermometer).

Fry chips

Working in batches (do not crowd), carefully add tortilla wedges to the hot oil and fry, flipping as needed, until golden and crisp — about 30–60 seconds per side. Use a slotted spoon or spider to remove chips and drain on a paper-towel-lined baking sheet.

Season chips

While still warm, sprinkle chips with kosher salt and optional chili powder to taste. Allow chips to cool slightly; they will crisp further as they cool.

Core and finely dice the roma tomatoes (remove seeds if very watery). Finely dice the red onion and jalapeño (remove seeds for milder heat). Chop the cilantro and place all into a medium bowl.

Add lime juice, kosher salt, and black pepper. Stir to combine, taste, and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld before serving.

Halve avocados, remove pits, and scoop flesh into a medium bowl. Immediately pour lime juice over the avocado to prevent browning.

Mash avocado to your preferred texture with a fork (smooth or chunky). Add minced shallot or green onion, chopped cilantro, minced jalapeño (if using), kosher salt, and cumin. Mix gently, taste, and adjust salt or lime as needed. Cover tightly with plastic wrap pressed onto the surface and keep chilled until serving.

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking constantly, for about 1 minute to form a roux—this removes the raw flour taste but do not let it brown.

Slowly whisk in the milk, a little at a time, until smooth. Continue cooking and whisking until the mixture thickens and just begins to bubble, about 3–5 minutes.

Reduce heat to low. Add the softened cream cheese and whisk until melted and smooth. Remove the pan from heat and gradually stir in the grated cheddar and Monterey Jack until fully melted and incorporated. If needed, return to very low heat and stir until smooth — avoid boiling.

Stir in the diced tomatoes with green chiles, ground cumin, kosher salt, black pepper, and optional hot sauce. Taste and adjust seasoning. Keep warm over the lowest heat or transfer to a small slow cooker or fondue pot to maintain a dip-friendly temperature.