Chips & Queso Recipe

Prep cheeses

Shred the cheddar and Monterey Jack and soften the cream cheese so they come to room temperature; this helps them melt smoothly.

Make roux

In a medium saucepan set over medium heat, melt the butter until foaming. Add the flour and whisk constantly for 1 to 1.5 minutes until the mixture is pale and fragrant (do not let it brown).

Add dairy

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and cook, whisking frequently, until the mixture begins to thicken and just comes to a simmer, about 3–4 minutes.

Melt cheeses

Reduce heat to low. Add the softened cream cheese and whisk until incorporated. Gradually add the shredded cheddar and Monterey Jack in small handfuls, stirring until each addition is fully melted and smooth before adding more to prevent graininess.

Season

Stir in the pickled jalapeño brine, ground cumin, smoked paprika, kosher salt, and freshly ground black pepper. Taste and adjust seasoning — add up to another 1/2 teaspoon salt if needed. Keep queso on very low heat and stir occasionally to maintain smooth texture.

Finish and garnish

If desired, fold in 1–2 tablespoons chopped cilantro for a fresh note. Transfer queso to a warmed serving bowl and keep over a low heat source or insulated container to maintain pourable consistency.

Drain the sliced pickled jalapeños in a small sieve for a minute to remove excess brine. Reserve 1–2 tablespoons of slices for topping. Chop or leave the rest whole depending on preferred heat distribution. Set aside. Have lime wedges ready for serving.

Arrange the tortilla chips on a large platter or individual plates in a single layer where possible so guests can scoop easily.

Spoon the hot queso into a shallow serving bowl placed at the center of the chips or drizzle some queso directly over a portion of chips for immediate eating. Top the queso with the reserved pickled jalapeño slices and sprinkle the remaining chopped cilantro if desired. Serve immediately with lime wedges on the side.

If queso cools and thickens, rewarm gently over low heat or in 15–20 second bursts in the microwave, stirring between intervals, until smooth and pourable again.