Texas Style Queso (gf) Recipe

If frying: pour oil into a deep skillet or pot to reach 1/2 inch depth and heat to 350°F (175°C). Cut each corn tortilla into 6 wedges. Fry in batches until crisp and lightly golden, about 45–60 seconds per side. Transfer to paper towels and immediately season with 1 tsp kosher salt. If baking: preheat oven to 400°F (200°C). Brush or spray tortilla wedges lightly with oil, arrange in a single layer on baking sheets, bake 8–12 minutes, flipping once, until crisp and golden; season with salt.

Prepare cheese and slurry

Grate the cheddar and monterey jack and toss together so they melt evenly. In a small bowl whisk the cornstarch into 1/4 cup of the whole milk until smooth to make a slurry.

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the diced onion and sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the remaining whole milk and half-and-half to the pan and bring just to a gentle simmer (do not boil). Whisk in the cornstarch-milk slurry until incorporated and the mixture slightly thickens, about 1 minute.

Reduce heat to low. Gradually add the grated cheese in small handfuls, stirring constantly and allowing each addition to melt and create a smooth sauce before adding the next. This should take 4–6 minutes. Keep the heat low to prevent grainy separation.

While the cheese melts, stir the pickled jalapeño, drained diced green chiles, ground cumin, smoked paprika, kosher salt, and black pepper into the melting queso. Taste and adjust salt or jalapeño to preference. Keep the queso warm on the lowest heat setting and stir occasionally; if it thickens too much, thin with up to 2–4 tablespoons more warm milk.

Warm the house-smoked pulled pork if not already warm (microwave in 30-second bursts or warm gently in a skillet with a splash of water or apple juice). Fold about 3/4 cup of the warm pulled pork into the queso, reserving the rest for topping.

Spoon the hot queso into a shallow serving bowl. Top with remaining pulled pork, a generous spoonful of fresh pico de gallo, and sprinkle with chopped cilantro. Serve immediately with homemade tortilla chips and lime wedges on the side.