Icehouse Queso Party Pack Recipe

Prep aromatics and cheese

Finely dice the onion and mince the garlic. Cube the processed cheese and bring milk and cream to cool-room temperature (if refrigerated) so they incorporate smoothly.

Cook beef

Place a large skillet over medium-high heat. Add the ground beef (no oil needed for 80/20). Break the beef apart with a spoon and cook until mostly browned, about 6–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan for flavor.

Season beef

Return the pan to medium heat, add the diced onion and cook with the beef for 3–4 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Sprinkle in cumin, chili powder, smoked paprika, black pepper, and 1 tsp kosher salt. Stir to combine and cook 1 minute to bloom the spices. Add drained diced tomatoes with green chiles and chopped pickled jalapeños; stir and simmer 2–3 minutes to meld. Taste and adjust salt (total 1.5 tsp across mixture). Transfer the cooked beef mixture to a bowl and set aside.

Make cheese base

In a medium heavy-bottomed saucepan or in the same skillet wiped clean, melt butter over medium heat. Whisk in flour and cook 30 seconds to form a light roux. Gradually whisk in milk and cream until smooth. Warm the milk mixture over medium-low heat until it begins to steam (do not boil).

Melt cheeses

Add the cubed processed cheese and cream cheese to the warm milk mixture a few cubes at a time, stirring or whisking until each addition melts and the sauce becomes smooth. Once mostly smooth, stir in shredded cheddar until fully incorporated. Keep the heat low to prevent graininess.

Combine beef and queso

Fold the reserved seasoned ground beef and tomato mixture into the melted cheese sauce. Stir gently and simmer on lowest heat for 3–5 minutes until heated through and slightly thickened. If the queso becomes too thick, thin with up to 1/4 cup additional milk. Taste and add hot sauce (optional), remaining salt if needed, lime juice, and chopped cilantro. Keep warm over very low heat or transfer to a slow cooker on warm for serving.

Stack the corn tortillas and cut each into 6 wedges (cut into thirds one way and halves the other) to yield approximately 72 chips. Pat the wedges dry with paper towels to remove excess moisture.

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (about 1 to 2 cups depending on pan). Heat the oil over medium-high until it reaches 350°F (175°C) or until a small tortilla scrap sizzles immediately when added.

Fry the tortilla wedges in small batches, 6–8 at a time, flipping as needed, until they are golden and crisp, about 1–2 minutes per side. Use a slotted spoon or spider to remove chips and drain on paper towels. Immediately season with kosher salt and, if using, chili-lime seasoning while still hot so it adheres.

Repeat until all wedges are fried. Keep finished chips in a single layer on a rack or on paper towels; avoid stacking while hot to keep crisp. If needed, finish in a 300°F (150°C) oven for 3–5 minutes to re-crisp before serving.

Transfer queso with beef to a wide, shallow serving bowl or to individual small cast-iron skillets for presentation. Sprinkle extra chopped cilantro and sliced pickled jalapeños over the top. Serve immediately with housemade chips and lime wedges on the side.

For parties: keep queso warm in a slow cooker on low or warm setting and replenish chips as needed.