Chips And Queso Recipe

1. Prepare aromatics

In a medium heavy-bottomed saucepan or sauté pan set over medium heat, melt the butter until foaming. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the diced jalapeño and cook another 1–2 minutes until fragrant. Stir in the minced garlic and cook 30 seconds more, taking care not to brown the garlic.

2. Make roux

Push the vegetables to one side or reduce heat slightly and sprinkle the flour over the butter and vegetables. Stir constantly to coat the aromatics and cook the flour for 1–2 minutes to remove raw flour taste; the mixture will be slightly paste-like.

3. Add dairy

Slowly whisk in the whole milk and half-and-half in a steady stream so the roux smooths out without lumps. Increase heat to medium-high and cook, whisking frequently, until the mixture just begins to gently bubble and thickens enough to coat the back of a spoon, about 3–4 minutes.

4. Incorporate cheeses

Reduce heat to low. Add the cream cheese cubes and whisk until incorporated and smooth. Gradually add the grated sharp cheddar and Monterey Jack in small handfuls, stirring or whisking until each addition melts and the sauce is smooth before adding more. Keep the sauce over low heat—do not boil once the cheese is added or the sauce may separate.

5. Season and finish

Stir in the drained diced green chiles, ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. If desired, add the lime juice for brightness and fold in chopped cilantro. Keep warm over the lowest heat setting or transfer to a small slow cooker set to warm for serving.

6. Arrange the tortilla chips on a large platter or divide among individual bowls. Spoon the hot queso over the chips or serve the queso in a warmed bowl alongside for dipping.

7. Top with pickled jalapeños and diced roma tomato if using, and sprinkle additional chopped cilantro on top. Serve immediately so chips remain crisp; if queso thickens as it cools, gently rewarm and whisk in 1–2 tablespoons milk to loosen.