Chips & Queso Recipe

Prepare cheeses

Shred or chop the American and cheddar cheeses if not pre-shredded. Cube the optional cream cheese so it melts more quickly and evenly.

In a medium heavy-bottomed saucepan set over medium-low heat, melt the butter. Sprinkle the flour into the melted butter and whisk continuously for 30–45 seconds to form a light roux; this helps stabilize the queso.

Slowly whisk in the milk and heavy cream, a little at a time, until smooth. Continue cooking and stirring until the mixture is warm and slightly thickened, about 3–4 minutes. Do not let it boil vigorously.

Reduce heat to low. Add the shredded/chopped American cheese and cheddar in small handfuls, stirring after each addition until fully melted and smooth. Add the cream cheese (if using) and stir until incorporated.

Stir in the minced pickled jalapeños and 1 tsp pickled jalapeño juice. Season with ground cumin, garlic powder, kosher salt, and black pepper. Taste and adjust salt or jalapeño juice for brightness and heat. Keep the queso on the lowest heat and stir occasionally to maintain smoothness.

If the queso becomes too thick, thin it with up to 2 tablespoons additional milk, adding 1 tablespoon at a time until desired consistency is reached.

Once smooth and seasoned to taste, remove from heat and transfer to a warmed serving bowl. Sprinkle chopped cilantro and a few extra minced pickled jalapeños on top if desired.

Arrange tortilla chips on a large platter or in bowls around the queso. Keep extra chips in a separate bowl to maintain crispness.

Top the queso with additional pickled jalapeño slices for presentation and extra tangy heat. Serve immediately with lime wedges on the side for guests who want a citrus brightening.

Reheat note: If the queso cools and thickens, rewarm gently over very low heat or in a double boiler, stirring until smooth, or microwave in 20-second intervals, stirring between intervals.