Chip 'n Dip Duo Recipe

Preheat: If baking, preheat oven to 400°F (200°C). If frying, heat 2 inches of vegetable oil in a heavy skillet to 350°F (175°C).

Slice tortillas: Stack 3–4 corn tortillas and cut into 6 wedges each so 12 tortillas make about 72 chips.

Fry method: Carefully add tortilla wedges in batches to hot oil and fry until crisp and golden, about 45–60 seconds per side. Remove with a slotted spoon, drain on paper towels and immediately season with 1 tsp kosher salt. Let cool slightly.

Bake method: Toss tortilla wedges with 3 tbs oil until evenly coated. Arrange in a single layer on baking sheets (use two if needed) and bake 8–12 minutes, turning once, until golden and crisp. Sprinkle with 1 tsp kosher salt as soon as they come out of the oven.

Cool: Let chips cool to room temperature to crisp fully before serving.

Make the roux and base

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is bubbling but not browned.

Add liquids: Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes.

Season: Stir in 1 tsp finely chopped chipotle in adobo, 1/4 cup drained diced green chiles, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Reduce heat to low so the liquid simmers gently.

Add the cheese

Turn off the heat. Gradually stir in 1.5 cups shredded sharp cheddar and 3/4 cup shredded Monterey Jack cheese in small handfuls, stirring after each addition until fully melted and smooth. If the sauce is too thick, return to low heat and whisk in up to 2–4 tbs extra milk to reach desired consistency.

Finish: Stir in 1 tbs lime juice. Taste and adjust seasoning, adding more salt, chipotle, or lime to balance heat and acidity. Keep warm over the lowest heat or transfer to a small slow cooker or fondue pot for service.

Prepare tomatillos: If you prefer a brighter, slightly roasted flavor, place the quartered tomatillos on a baking sheet and broil for 4–6 minutes until lightly blistered, turning once. Otherwise use raw tomatillos.

Combine: In a food processor or blender add 2 ripe avocados (peeled and pitted), 6 quartered tomatillos, 1 jalapeño (seeded if desired), 1 garlic clove, 1/2 cup cilantro, 2 tbs lime juice, 1 tbs olive oil, 3/4 tsp kosher salt, and 1/4 tsp ground cumin.

Blend to texture: Pulse until a smooth but slightly chunky texture remains. If too thick, add up to 2 tbs cold water to loosen. Taste and adjust salt, lime, or jalapeño heat.

Chill: Transfer to a bowl and refrigerate for at least 15 minutes to let flavors meld or serve immediately at room temperature.

Arrange: Place the warm smoky chipotle queso in a shallow bowl and the avocado-cilantro salsa verde in a separate bowl. Arrange the homemade chips on a large platter around the dips.

Garnish: Sprinkle chopped cilantro and crumbled cotija over the salsa if using. Provide lime wedges on the side for extra brightness.

Serve: Serve immediately so chips remain crisp and queso stays warm. Reheat queso gently if it cools and thickens (stir in a splash of milk and warm slowly).