Chips & Queso Recipe

Prepare ingredients

Measure and shred or cube the American and Monterey Jack cheeses so they melt evenly. Finely chop the pickled mild jalapeños and set aside. Soften cream cheese at room temperature.

Make a roux-based milk base

In a medium heavy-bottomed saucepan over medium heat, melt the unsalted butter. Once melted and foaming, add the all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is bubbly and pale (this cooks the raw flour taste). Do not let it brown.

Add milk

Gradually whisk in the whole milk in three additions, whisking thoroughly after each addition to create a smooth sauce. Increase heat to medium-high and continue whisking until the mixture thickens and just begins to simmer, about 4–6 minutes.

Incorporate cheeses

Reduce heat to low. Add the cream cheese and whisk until incorporated and smooth. Add the American cheese and Monterey Jack a handful at a time, stirring constantly until fully melted and the sauce is smooth. Keep heat low to prevent separation or graininess.

Season and adjust flavor

Stir in the finely chopped pickled jalapeños, pickled jalapeño juice, garlic powder, onion powder, ground black pepper, ground cumin, and hot sauce if using. Taste and adjust seasoning: add more jalapeño juice or hot sauce for heat, or a pinch of salt if needed.

Finish

Keep the queso warm on the lowest heat setting, stirring occasionally to maintain a smooth texture. If queso becomes too thick, thin with a tablespoon of milk at a time until desired consistency is reached. Transfer to a serving bowl and sprinkle with chopped cilantro and additional sliced pickled jalapeños if desired.

Arrange tortilla chips on a large platter or in individual bowls. Serve the warm queso alongside or pour over chips immediately. If making ahead, rewarm gently over low heat or in a double boiler, stirring until smooth; add a splash of milk to restore creaminess if needed.