Chips & Queso Recipe
pickled jalapenos, tortilla chips | 1150 cal
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Ingredients
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Queso
Chips & Garnish
Method
Queso
- 1
Prepare ingredients
Shred the cheddar and Monterey Jack so they are ready to melt. Cube the cream cheese and finely chop the pickled jalapeños. Drain the canned green chiles, if using.
- 2
Make a roux
In a medium saucepan over medium heat, melt the unsalted butter. Once foaming but not browned (about 1 minute), add the all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is pale and fragrant — this cooks out the raw flour taste.
- 3
Add dairy
Slowly whisk in the whole milk and heavy cream, adding a little at a time to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes over medium heat.
- 4
Melt cheeses
Reduce heat to low. Stir in the cubed cream cheese until melted and incorporated. Add the shredded cheddar and Monterey Jack in small handfuls, stirring constantly after each addition until fully melted and smooth. Keep the heat low to prevent the cheese from becoming grainy or separating.
- 5
Season and finish
Stir in the finely chopped pickled jalapeños, drained green chiles, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper. Cook on low for 1–2 minutes to blend flavors. Remove from heat and stir in the lime juice and chopped cilantro (if using). Taste and adjust seasoning — add more salt or jalapeños to taste.
- 6
Keep warm
Transfer the queso to a warm serving bowl or small slow cooker set to low. If the queso thickens too much, stir in up to 2 tablespoons of milk to loosen it before serving.
Chips & Garnish
- 7
If making house-fried chips: heat 1–2 inches of neutral oil (vegetable or canola) in a heavy skillet to 350°F (175°C). Fry corn tortillas, one at a time, for about 45–60 seconds per side until crisp and golden. Drain on paper towels and season with a light sprinkle of kosher salt. If using store-bought chips, arrange them on a serving platter.
- 8
Place the warm queso in the center of a large serving plate or shallow bowl. Pile tortilla chips around the queso. Garnish the queso with the reserved 6 pickled jalapeño slices and extra cilantro leaves.
- 9
Serve immediately so chips remain crisp and queso is warm. Provide small spoons or ramekins for easy sharing.