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Chips And Queso Recipe

Name: Willie's Grill & Icehouses Chips And Queso Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups heavy cream; 2 tbs unsalted butter; 0.25 cups onion, finely diced; 1 tsp garlic, minced; 1 each jalapeño, seeded and finely chopped; 1.5 tbs all-purpose flour; 1 cups cheddar cheese, freshly grated; 1 cups monterey jack cheese, freshly grated; 2 oz cream cheese, softened; 0.5 cups canned diced tomatoes with green chiles (e.g., Rotel), drained; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs fresh cilantro, chopped (optional); 1 tsp fresh lime juice (optional); 12 each corn tortillas; 1 cups vegetable oil (for frying) or avocado oil (for frying); 0.5 tsp kosher salt; 0.5 cups diced avocado; 2 tbs sliced green onions; 1 tbs extra chopped cilantro; 2 tbs pickled jalapeños

Inspired by Willie's Grill & Icehouse

Time40m

Serves4

Make Chips And Queso Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Queso (cheese dip)

1 cups whole milk

1/2 cups Heavy cream

2 tbs Unsalted butter

1/4 cups onion, finely diced

1 tsp Garlic, minced

1 each jalapeño, seeded and finely chopped

1 1/2 tbs 00 bread flour

1 cups cheddar cheese, freshly grated

1 cups monterey jack cheese, freshly grated

2 oz cream cheese, softened

1/2 cups canned diced tomatoes with green chiles (e.g., Rotel), drained

1/2 tsp Ground cumin

1/4 tsp Smoked paprika

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbs fresh cilantro, chopped (optional)

1 tsp fresh lime juice (optional)

Chips

12 each corn tortillas

1 cups vegetable oil (for frying) or avocado oil (for frying)

1/2 tsp kosher salt

Garnishes (optional)

1/2 cups diced avocado

2 tbs sliced green onions

1 tbs extra chopped cilantro

2 tbs pickled jalapeños

Method

Chips

If frying: pour oil into a deep skillet or pot to reach about 1/2 inch depth. Heat over medium-high until 350°F (175°C) or a small piece of tortilla sizzles immediately when dropped in. If baking: preheat oven to 400°F (200°C) and line 2 baking sheets with parchment.

Stack the corn tortillas and cut each into 6 wedges (triangles). Keep wedges covered with a kitchen towel to prevent drying while you work.

For frying: working in batches, add 6–8 tortilla wedges to hot oil and fry, stirring occasionally, until golden brown and crisp, about 45–60 seconds per side. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1/2 tsp kosher salt. Repeat with remaining wedges. For baking: arrange wedges in a single layer on prepared sheets, brush or lightly spray both sides with oil, sprinkle with salt, and bake 6–10 minutes, flipping halfway, until crisp and golden.

Let chips cool and crisp further while you make the queso. Keep warm in a low oven (200°F/95°C) if desired.

Queso (cheese dip)

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the finely diced onion and a pinch of salt and cook until softened and translucent, about 4–5 minutes. Add the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant, stirring so they don't brown.

Make a roux

Sprinkle 1 1/2 tablespoons flour over the softened aromatics and stir constantly for 60–90 seconds to cook the flour and eliminate a raw taste. This will help thicken the queso.

Add dairy

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer (do not boil) while whisking to keep it smooth. Cook for 2–3 minutes until the mixture thickens slightly.

Incorporate cheeses

Reduce heat to low. Cut the 2 oz softened cream cheese into pieces and whisk into the warm base until smooth. Stir in 1 cup grated cheddar and 1 cup grated Monterey Jack a handful at a time, stirring until each addition is fully melted and the sauce is smooth before adding more. Keep heat low to prevent the cheese from seizing.

Finish & season

Fold in 1/2 cup drained diced tomatoes with green chiles, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the queso is too thick, whisk in up to 2 tablespoons more milk to reach a smooth, dip-able consistency. Stir in 2 tablespoons chopped cilantro and 1 teaspoon fresh lime juice if using.

Keep queso on the lowest heat setting or transfer to a small slow cooker on warm for serving. Stir occasionally to maintain smoothness. If the queso thickens while sitting, whisk in a splash of milk to loosen.

Assembly & Garnish

Spoon the warm queso into a serving bowl. Top with optional garnishes such as diced avocado, sliced green onions, extra cilantro, and pickled jalapeños if desired.

Serve immediately with the freshly made chips alongside. Leftover queso can be refrigerated in an airtight container for up to 3 days; reheat gently over low heat with a splash of milk.