Chips & Queso Recipe

Prepare cheese and aromatics

Shred the cheddar and Monterey Jack if not pre-shredded. Chop the pickled jalapeños and drain the canned tomatoes with chiles. Measure out the cream cheese and any processed cheese and have them at room temperature so they melt smoothly.

Make roux

In a medium saucepan over medium heat, melt the butter. Once foaming, add the flour and whisk continuously for 1 to 1½ minutes until the raw flour smell is gone and the mixture turns pale golden (this is a light roux).

Add liquids

Slowly whisk in the whole milk and half-and-half in a steady stream to avoid lumps. Continue whisking until the mixture is smooth and begins to steam, about 3–4 minutes. Do not bring to a full boil; a gentle simmer is perfect.

Add softened cheeses

Reduce heat to low. Add the cream cheese and the optional processed cheese, whisking until fully incorporated and smooth.

Melt shredded cheeses

Gradually add the shredded cheddar and Monterey Jack by the handful, stirring or whisking constantly until each addition is fully melted and the sauce is smooth before adding more. Keep the heat low to prevent grainy separation.

Season and finish

Stir in the drained diced tomatoes with chiles, chopped pickled jalapeños, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Simmer on low for 2–3 minutes to meld flavors, stirring frequently. Finish with the lime juice and taste; adjust salt, pepper, or jalapeños to preference.

Hold and serve

If making ahead, transfer queso to a small slow cooker on the 'warm' setting or a heatproof bowl set over a pan of hot (not boiling) water to keep it smooth and pourable. Stir occasionally before serving.

Arrange 10 cups of tortilla chips on a large platter or in a serving bowl(s).

Spoon the warm queso into a serving bowl, or serve it straight from the saucepan if small. Top with extra sliced pickled jalapeños and a sprinkle of chopped cilantro if using. Serve with lime wedges on the side for guests to squeeze over chips or queso.

Keep leftover queso refrigerated in an airtight container up to 3 days. Reheat gently in a saucepan over low heat or in short intervals in the microwave, stirring frequently and adding a splash of milk if needed to restore creaminess.