Queso Dip & Crispy Tortilla Chips Recipe
Warm Queso Blanco Topped with House Made Pico De Gallo. Served with Fresh Tortilla Chips for Dipping.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Queso Dip
Pico de Gallo
Tortilla Chips
Method
Queso Dip Preparation
- 1
Melt the Cheese
In a medium saucepan over low heat, combine the white American cheese and cream cheese. Stir until melted and smooth.
- 2
Add Milk and Seasonings
Gradually pour in the milk while stirring. Add the diced jalapeños, garlic powder, onion powder, salt, and black pepper. Mix well until combined and creamy.
- 3
Keep Warm
Keep the queso dip warm over low heat, stirring occasionally until ready to serve.
Pico de Gallo Preparation
- 4
Combine Ingredients
In a bowl, mix together the diced tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Stir well to combine.
- 5
Chill
Let the pico de gallo sit for at least 15 minutes at room temperature to allow the flavors to meld.
Tortilla Chips Preparation
- 6
- 7
Fry Tortillas
Cut the corn tortillas into triangles. Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes per batch.
- 8
Drain and Season
Using a slotted spoon, remove the chips from the oil and drain on paper towels. Sprinkle with salt while they are still hot.