Chips and Queso Recipe
Tex-Mex · Appetizer · 15 min total
A classic Tex-Mex appetizer featuring a creamy, spicy cheese dip served with crispy tortilla chips. Perfect for parties or game day.
5
min prep
min prep
10
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 8 ounces (2 cups) shredded sharp cheddar cheese
- 4 ounces (1 cup) shredded Monterey Jack cheese
- 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste
- Tortilla chips for serving
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the onion and jalapeño and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute.
- Gradually whisk in the milk, stirring until smooth. Bring to a gentle simmer and cook until thickened, about 2 minutes.
- Reduce heat to low. Add the shredded cheeses by handfuls, stirring until melted and smooth after each addition.
- Stir in the drained tomatoes with green chiles, cumin, and cayenne (if using). Season with salt to taste.
- Serve immediately with tortilla chips. Keep warm over low heat, stirring occasionally, or transfer to a slow cooker on warm setting.
Tips
- For a smoother queso, use freshly shredded cheese from a block; pre-shredded cheese contains anti-caking agents that can affect texture.
- If the queso becomes too thick, thin with a splash of milk.
- Leftover queso can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Customize the heat level by adding more jalapeño or a dash of hot sauce.
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