Queso And Chips Recipe

Cook the chorizo

Heat a medium skillet over medium-high heat. Crumble the 8 oz fresh chorizo into the skillet and cook, stirring occasionally, until fully cooked and most fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a paper-towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet. If there is more than 1 tablespoon fat, carefully drain off the excess, leaving the fat for flavor.

Sauté aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter to the reserved fat in the skillet. When butter melts, add 1/2 cup finely diced yellow onion and sauté until translucent and soft, about 3–4 minutes. Add 2 tablespoons minced garlic and the diced jalapeño and cook another 30–45 seconds until fragrant, stirring to avoid burning.

Make a roux and milk base

Sprinkle 1 tablespoon all-purpose flour over the sautéed aromatics and stir constantly for 1 minute to cook the raw flour taste. Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, scraping any browned bits from the pan. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until slightly thickened, about 3–4 minutes.

Finish the queso

Reduce heat to low. Add 2 ounces softened cream cheese and whisk until melted and incorporated. Slowly add the shredded cheeses—2 cups sharp cheddar and 1 cup Monterey Jack—handful by handful, stirring constantly and allowing each addition to melt before adding more to keep the sauce smooth. Stir in 1/2 cup drained diced fire-roasted tomatoes with green chiles. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, and 1/4 teaspoon smoked paprika. Taste and adjust seasoning if needed. If the queso becomes too thick, thin with up to 2 tablespoons additional milk, 1 tablespoon at a time.

Combine with chorizo and finish

Fold the cooked chorizo back into the melted cheese mixture and warm through for 1–2 minutes. Stir in 1 teaspoon fresh lime juice and 2 tablespoons chopped cilantro, if using. Keep queso over very low heat, stirring occasionally, until ready to serve. If needed, keep warm over a double boiler or in a small slow cooker on the lowest setting to prevent separation.

Arrange tortilla chips on a large platter or serve in bowls. Spoon the hot queso and chorizo into a shallow heatproof bowl and set in the center of the chips. Top with additional chopped cilantro and pickled jalapeños if desired. Serve immediately so chips remain crisp.

Storage and reheating: Cool leftover queso to room temperature, transfer to an airtight container, and refrigerate up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring constantly, or microwave in short intervals, stirring between, until smooth.