Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla Chips
Salsa
Queso
Method
Tortilla Chips
- 1
Prepare Tortillas
Cut the corn tortillas into triangles. You can stack them and cut them simultaneously to save time.
- 2
Heat Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry Tortilla Chips
Carefully add the tortilla triangles to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown, about 2-3 minutes.
- 4
Drain and Season
Use a slotted spoon to remove the chips from the oil and place them on paper towels to drain excess oil. Immediately sprinkle with salt while they are still hot.
Salsa
- 5
Mix Ingredients
In a large mixing bowl, combine diced tomatoes, chopped onion, fresh cilantro, minced jalapeño, lime juice, and salt.
- 6
Taste and Adjust
Taste the salsa and adjust seasoning if necessary, adding more lime juice or jalapeño to reach desired flavor.
- 7
Chill
Let the salsa sit for at least 30 minutes at room temperature or refrigerate to allow flavors to meld.
Queso
- 8
Combine Ingredients
In a medium saucepan, combine shredded cheddar cheese, cream cheese, milk, diced jalapeños, and salt.
- 9
Heat Mixture
Cook over medium heat, stirring frequently, until the cheeses are melted and the mixture is smooth, about 5-7 minutes.
- 10
Serve Warm
Once the queso is smooth and creamy, remove from heat and serve immediately alongside tortilla chips.