Chips & Queso Recipe

Prep cheeses and veg

Shred the cheddar if not pre-shredded. Cube the white American cheese or Velveeta-style block into small 1/2-inch pieces so it melts quickly. Finely dice the onion and jalapeño, mince the garlic, and drain the canned tomatoes with chiles.

Make roux base

In a medium heavy-bottomed saucepan set over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and diced jalapeño and cook another 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.

Add liquids and simmer

Slowly whisk in the whole milk and half-and-half, a little at a time, until smooth. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring frequently. Let simmer for 2–3 minutes to thicken slightly.

Add cheeses gradually

Reduce heat to low. Add the cubed white American cheese and softened cream cheese first, stirring until melted and smooth. Gradually stir in the shredded sharp cheddar a handful at a time, allowing each addition to melt before adding more to prevent graininess.

Season and finish

Stir in the drained diced tomatoes with chiles, ground cumin, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Taste and adjust seasoning. If the queso is too thick, whisk in up to 2 tablespoons additional milk to reach desired consistency. Stir in lime juice if using. Keep the queso over the lowest heat setting and stir occasionally to maintain smoothness.

Garnish

Transfer queso to a serving bowl or small slow cooker. Sprinkle chopped cilantro, extra shredded cheddar, and sliced or pickled jalapeños on top.

Arrange the tortilla chips in a large bowl or on a platter. Place the warm queso bowl or slow cooker in the center for dipping. Offer extra pickled jalapeños and hot sauce on the side.

To keep queso warm during service: if using a slow cooker, set to the 'warm' setting and stir every 10–15 minutes. If using a saucepan, keep over the lowest heat and stir frequently; add small splashes of milk as needed to maintain a smooth texture.