Chips & Queso Recipe

Name: Willie's Grill & Icehouses Chips & Queso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips; 2 tbs cilantro leaves, chopped; 4 each lime wedges; 2 cups ripe tomatoes, seeded and finely diced; 1 tbs red onion, finely diced; 1 each jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp salt; 0.125 tsp black pepper; 2 tbs unsalted butter; 2 tbs all-purpose flour; 2 cups whole milk; 2 oz cream cheese, softened; 1 cup sharp cheddar cheese, shredded; 1 cup monterey jack cheese, shredded; 2 tbs pickled jalapeños, chopped (optional for heat); 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.5 tsp salt; 0.125 tsp black pepper

Inspired by Willie's Grill & Icehouse

Time30m

Serves4

Chips, salsa, and queso

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Ingredients

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Chips & Garnish

8 cups tortilla chips

2 tbs cilantro leaves, chopped

4 each Lime wedges

Fresh Salsa

2 cups ripe tomatoes, seeded and finely diced

1 tbs red onion, finely diced

1 each jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

1/8 tsp black pepper

Queso

2 tbs Unsalted butter

2 tbs 00 bread flour

2 cups whole milk

2 oz cream cheese, softened

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

2 tbs pickled jalapeños, chopped (optional for heat)

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/8 tsp black pepper

Method

Chips & Garnish

Arrange tortilla chips in a shallow serving bowl or platter. Keep cilantro and lime wedges in small bowls alongside the chips for guests to garnish.

Fresh Salsa

Make the salsa

Combine diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, and lime juice in a medium bowl. Season with 1/2 tsp salt and 1/8 tsp black pepper. Stir gently to combine, taste and adjust salt or lime. Let rest at room temperature for 10–15 minutes to allow flavors to meld.

Queso

Prepare the roux

In a medium saucepan set over medium heat, melt 2 tablespoons unsalted butter until foaming. Add 2 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is lightly golden and fragrant (this cooks the raw flour taste).

Make the base

Slowly whisk in 2 cups whole milk, a little at a time, until smooth and incorporated. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly, about 3–5 minutes.

Finish the queso

Reduce heat to low. Add 2 ounces softened cream cheese and whisk until melted and smooth. Gradually add the shredded sharp cheddar and monterey jack, one handful at a time, stirring constantly until fully melted and the sauce is silky. Do not let the sauce boil after adding cheese or it may become grainy.

Season and add heat

Stir in 2 tablespoons chopped pickled jalapeños (if using), 1/4 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning or jalapeños for desired heat. If the queso is too thick, thin with up to 2 tablespoons warm milk; if too thin, simmer gently a minute while stirring until desired thickness.

Keep warm and serve

Transfer queso to a warm serving bowl or small slow cooker on the warm setting to maintain a creamy consistency. Stir occasionally. Serve queso alongside the tortilla chips and fresh salsa; garnish with chopped cilantro and lime wedges to squeeze over chips.