Chips & Salsa Or Queso Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. Keep wedges covered with a slightly damp towel to prevent drying while you work.

Heat oil

In a heavy-bottomed saucepan or Dutch oven, pour 3–4 cups vegetable oil to reach a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small tortilla corner — it should sizzle and brown in ~30–45 seconds.

Fry chips

Working in batches (do not overcrowd), carefully add 6–8 tortilla wedges to the hot oil with a slotted spoon. Fry, stirring gently so wedges don't stick, until golden and crisp, about 30–60 seconds per side (total 1–1.5 minutes). Adjust heat to maintain oil temperature near 350°F.

Drain and season

Using a slotted spoon, transfer chips to a plate or sheet pan lined with paper towels to drain. Immediately sprinkle with fine sea salt (about 1/4 tsp per batch) while still hot so salt adheres. Continue frying remaining batches and finish with an optional light dusting of kosher salt if desired.

Cool

Let chips cool for 5–10 minutes; they will crisp further as they cool. Serve fresh for best texture.

Roast (optional for deeper flavor)

For a smokier salsa, place whole tomatoes and jalapeño on a hot cast-iron skillet or under a broiler and char until skins blacken and blister, turning occasionally (6–10 minutes). Let cool slightly.

Combine ingredients

Roughly chop roasted or raw tomatoes and add to a food processor or blender with the halved white onion, jalapeño (remove seeds to reduce heat), garlic clove, cilantro, lime juice, ground cumin, salt, and black pepper.

Pulse to texture

Pulse 6–10 times until you reach desired consistency: fewer pulses for chunky salsa, more for smooth. Taste and adjust salt, lime, or jalapeño as needed.

Chill and meld

Transfer salsa to a bowl and refrigerate for at least 30 minutes to let flavors meld. Bring to room temperature before serving if preferred. Serve in a small bowl alongside chips.

Make roux

In a small saucepan over medium heat, melt butter. Add flour and whisk continuously for about 1 minute to form a blond roux; do not let it brown.

Add milk and thicken

Slowly whisk in the whole milk, ensuring no lumps. Continue stirring until mixture thickens slightly, about 2–3 minutes and it coats the back of a spoon.

Incorporate cheeses

Reduce heat to low. Add cream cheese and whisk until melted and smooth. Gradually add shredded cheddar and Monterey Jack in small handfuls, stirring until completely melted before adding more to prevent graininess.

Season and finish

Stir in diced green chilies, ground cumin, smoked paprika, salt, and pepper. Keep queso over very low heat, stirring occasionally, until ready to serve. If too thick, thin with up to 2 tablespoons additional milk.

Serve

Transfer queso to a warmed serving bowl. For service, place alongside the chips and house salsa. Rewarm gently over low heat if needed; avoid boiling to prevent separation.