Chips & Queso Recipe

Prep aromatics and cheese

Finely chop 1/4 cup white onion, mince 2 garlic cloves, and finely chop 1/2 cup drained pickled jalapeños. Shred 1 cup each mild cheddar and Monterey Jack if not pre-shredded. Bring cream cheese to room temperature and measure milk and cream.

Make roux

In a medium saucepan set over medium heat, melt 1 tablespoon unsalted butter. Add the chopped onion and cook, stirring, until translucent and softened, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant. Sprinkle 1 tablespoon all-purpose flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste.

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream to the roux. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently so it thickens and is smooth, about 3–4 minutes.

Integrate cheeses and seasonings

Reduce heat to low. Add 2 ounces room-temperature cream cheese and whisk until incorporated and smooth. Gradually add shredded cheddar and Monterey Jack in small handfuls, stirring constantly to create a smooth sauce—do not let it boil. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Add jalapeños and adjust consistency

Stir in the chopped pickled jalapeños and 1 tablespoon pickled jalapeño juice. Taste and adjust seasoning—add up to 1/4 teaspoon more salt or another 1/2 tablespoon jalapeño juice for brightness. If the queso is too thick, thin with up to 2 tablespoons warm milk, stirring until desired consistency is reached.

Finish

Remove the saucepan from heat. Stir in 1/2 tablespoon fresh lime juice (optional) and 2 tablespoons chopped fresh cilantro. Keep the queso warm over very low heat or transfer to a small slow cooker or thermal fondue pot for serving. Stir occasionally to maintain a smooth texture.

Place 8 cups of tortilla chips in a large shallow bowl or on a platter. Pour the warm queso into a serving bowl and set in the center. Scatter 1/4 cup extra pickled jalapeño slices on top of the queso for garnish and an additional 1 tablespoon chopped cilantro if desired.

Serve immediately so the chips stay crisp and the queso remains warm. If the dip cools and thickens, rewarm gently on the stovetop over low heat or in 15–30 second bursts in the microwave, stirring between intervals.