Wo-chips & Queso Side Recipe

Prepare cheeses

Shred the cheddar and monterey jack and keep refrigerated until ready. This helps them melt smoothly.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1 to 1½ minutes until the raw flour scent is gone and the mixture is pale and bubbling (do not brown).

Add milk

Gradually whisk in 1 cup whole milk and ½ cup half-and-half, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer (do not boil) until slightly thickened, about 3–4 minutes.

Season base

Lower the heat to low and stir in ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¾ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Taste and adjust salt cautiously — cheese will add saltiness.

Melt cheese

Remove the saucepan from direct heat. Add the shredded cheddar and monterey jack in small handfuls, stirring after each addition until completely smooth and glossy. If the sauce is too thick, return to very low heat and add up to 1–2 tablespoons more milk to loosen.

Add mix-ins

Fold in ½ cup drained diced tomatoes with green chiles and ¼ cup diced mild green chiles (if using). Stir until evenly distributed and the queso is warm throughout.

Finish

Stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon fresh lime juice. Keep queso warm over the lowest heat setting, stirring occasionally, or transfer to a small warmed serving dish. Taste and adjust seasoning if needed.

Hold and rewarm

If holding for up to 30 minutes, keep the queso over a very low heat or in a warm, covered container. Stir periodically; add a splash of milk if it thickens.

Prepare chips (oven method)

Preheat oven to 350°F (175°C). If using store-bought thick chips, place them in a single layer on a rimmed baking sheet. Lightly brush or spray with neutral oil (about 1–2 tablespoons distributed across the chips) and sprinkle with ½ teaspoon coarse sea salt. Bake 6–8 minutes until crisp and just beginning to turn golden at edges. Remove and cool slightly.

Prepare chips (frying method)

Heat 1–1½ inches of vegetable oil in a heavy skillet to 350°F (175°C). Working in batches, fry tortilla wedges for 30–60 seconds per side until crisp and lightly browned. Transfer to paper towels and immediately season with a pinch of coarse salt. Let cool slightly.

Serve

Arrange warm chips around or beside the queso dip. Garnish the queso with a small sprinkle of chopped cilantro and an optional extra pinch of smoked paprika. Serve with lime wedges on the side for squeezing over chips.