Chips & Queso Recipe

Prepare cheeses

Shred the sharp cheddar and Monterey Jack, and soften the cream cheese to room temperature so they melt evenly.

In a medium saucepan set over medium heat, melt the unsalted butter until foamy but not browned, about 1 minute.

Add the all-purpose flour to the melted butter and whisk continuously to form a smooth roux. Cook for 1 to 2 minutes to eliminate the raw flour taste, whisking constantly so it does not darken.

Slowly pour in the whole milk and heavy cream while whisking to combine. Continue whisking until the mixture thickens slightly and starts to bubble gently, about 3 to 4 minutes.

Reduce the heat to low. Add the softened cream cheese in small pieces and whisk until fully incorporated and smooth.

Stir in the ground cumin, smoked paprika, garlic powder, kosher salt, and freshly ground black pepper. Whisk to combine and taste; adjust seasoning if needed.

Gradually add the shredded cheddar and Monterey Jack a handful at a time, stirring or whisking after each addition so the cheese melts evenly. Keep the heat low to prevent the cheese from seizing. This should take 3 to 5 minutes.

Fold in the chopped pickled jalapeños and 1 teaspoon reserved jalapeño brine. Stir to distribute the peppers evenly through the queso. Heat just until warmed through, 1 to 2 minutes. Do not boil.

If the queso is too thick, thin it with up to 2 tablespoons of milk, adding 1 tablespoon at a time until you reach a smooth, dippable consistency.

Taste and adjust: add a little more salt, a pinch of smoked paprika, or a squeeze of fresh lime juice (about 1 tsp) if using, to brighten flavors.

Stir in chopped fresh cilantro if using, then transfer the queso to a warm serving bowl or small slow cooker set to low to keep warm.

Arrange the tortilla chips on a large platter or in bowls. Spoon the warm queso into a central bowl for dipping or serve the queso directly from the small slow cooker.

Top the queso with the extra pickled jalapeño slices and an extra sprinkle of chopped cilantro if desired. Serve immediately so the chips stay crisp.

Leftovers: Cool queso to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring in a splash of milk if needed to restore creaminess.