Chips & Cheese Recipe
Make Chips & Cheese Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chips
Cheese & Toppings
Method
Chips
- 1
Arrange chips
Preheat your oven broiler to high (or preheat oven to 425°F / 220°C if you don't want to broil). Spread 6 cups of tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter, leaving small gaps so cheese can pool but chips won't completely overlap.
- 2
Season
Lightly sprinkle 1/2 tsp kosher salt evenly over the chips. Set the tray aside while you prepare the cheese sauce.
Cheese & Toppings
- 3
Make a roux
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. When the butter is foamy, add 2 tbs all-purpose flour and whisk constantly for 60–90 seconds until it smells slightly nutty and is bubbly but not browned. This cooks off the raw flour taste.
- 4
Add milk and thicken
Gradually whisk in 1.5 cups whole milk in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
- 5
Finish the cheese sauce
Remove the pan from the heat. Stir in 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time, stirring until smooth before adding more. Add 1/2 tsp kosher salt (for the sauce), 1/4 tsp freshly ground black pepper, and 1/8 tsp cayenne or smoked paprika. Taste and adjust seasoning if desired. Keep the sauce warm over the lowest heat or in a warm water bath (off heat) while you assemble.
- 6
Assemble for broiling
Pour the warm cheese sauce evenly over the prepared chips on the baking sheet so it blankets most chips. Sprinkle an additional 1/2 cup (about) of shredded cheddar or Monterey Jack over the top if you want a browned bubbly finish (use reserved cheese if desired). Scatter the thinly sliced fresh jalapeño and pickled jalapeños evenly over the cheese.
- 7
Melt and brown
Place the baking sheet under the broiler on the middle rack and broil 1–2 minutes, watching closely, until the cheese is bubbly and just beginning to brown. If using a 425°F oven, bake 4–6 minutes until cheese is melted and bubbly. Remove from the oven carefully—the pan will be hot.
- 8
Add fresh toppings and serve
Top the baked chips and cheese with 1/2 cup pico de gallo in spoonfuls, dollops of 1/2 cup sour cream (or drizzle if you prefer), 2 sliced green onions, and 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges (cut the 1 lime into 4 wedges) to squeeze over the top. Adjust with extra pickled jalapeños or salt to taste.
