Chips & Dips Trio Recipe
Queso, Guac and Roasted Salsa served with Corn Chips
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Ingredients
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Queso (Warm Cheese Dip)
Guacamole
Roasted Salsa (Tomato-Chipotle)
To Serve
Method
Queso (Warm Cheese Dip)
- 1
Prep cheeses
Grate the sharp cheddar and monterey jack and toss together so they melt evenly. Measure milk and cream and set near the stove.
- 2
- 3
Add dairy
Slowly whisk in the milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 2–3 minutes.
- 4
Melt cheese
Reduce heat to low. Add the grated cheeses in batches, stirring or whisking until each addition is fully melted and the mixture is smooth before adding more.
- 5
Season and finish
Stir in the chopped pickled jalapeños and 1 tablespoon of the pickling brine, cumin, smoked paprika, salt, pepper, and 1 teaspoon lime juice. Taste and adjust salt or jalapeño heat. Keep warm on the lowest heat setting, stirring occasionally so it doesn’t separate. If too thick, thin with up to 2 tablespoons warm milk.
Guacamole
- 6
Prep avocados
Halve and pit the avocados. Scoop flesh into a medium bowl and use a fork or potato masher to mash to a texture you prefer (slightly chunky recommended).
- 7
- 8
Adjust and rest
Taste and adjust seasoning (more lime or salt as needed). Cover tightly with plastic wrap pressed directly onto the surface of the guacamole to prevent browning and let sit at room temperature 10–15 minutes for flavors to meld before serving.
Roasted Salsa (Tomato-Chipotle)
- 9
Roast vegetables
Preheat broiler (or grill) on high. Place whole roma tomatoes, quartered onion, unpeeled garlic cloves and jalapeños on a foil-lined sheet pan. Brush the jalapeños and onion lightly with the olive oil. Broil 6–10 minutes, turning once, until skins are charred and blistered and tomatoes are soft. Keep a close eye to avoid burning.
- 10
Cool and peel garlic
Remove pan from heat. When cool enough to handle, peel the garlic cloves (skin slips off) and discard any overly blackened bits from peppers or tomatoes if desired.
- 11
Blend salsa
In a blender or food processor add the roasted tomatoes, onion, peeled garlic, roasted jalapeños (remove seeds for milder salsa), the chipotle chile or chopped chipotle in adobo, cilantro, lime juice, cumin and salt. Pulse to your desired consistency — a chunky texture recommended for serving with chips.
- 12
Adjust seasoning
Taste and adjust salt, lime or chipotle heat. If salsa is too thick, stir in up to 1 tablespoon water. Transfer to a bowl and let cool to room temperature; flavors deepen after 15–30 minutes.
To Serve
- 13
Plate trio
Spoon the warm queso into a shallow serving bowl, transfer guacamole to another bowl and place the roasted salsa in a third bowl. Arrange the bowls on a large platter with the corn chips surrounding them.
- 14
Garnish and finish
Garnish guacamole with a few cilantro leaves and the roasted salsa with an extra cilantro sprinkle. Serve immediately with lime wedges on the side for squeezing over guac or salsa.
- 15
Storage notes
Keep any leftover queso refrigerated in an airtight container and gently reheat over low heat, whisking in a splash of milk if needed. Cover guacamole tightly with plastic wrap and refrigerate (best within 24 hours). Store salsa in the fridge up to 4 days.