Homemade Queso + Tortilla Chips

Written by Updated on November 23, 2022 in Appetizers, Dips, Sauces + Spices
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Let’s face it, there’s nothing better than Queso… except maybe Queso and a Margarita or a Oaxaca Old Fashioned! There’s nothing like warm, homemade tortilla chips either! You’ll find this recipe super easy, you’ll look like a pro when you put it out for your guests, and I promise, you will be asked to make this again and again. This recipe will quickly become a household staple for Taco Tuesday, when you’ve had a bad day and just want to get drunk and eat a bowl of cheese dip, drinks at the pool, or just a kick-ass snack.

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Homemade Queso + Tortilla Chips
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Homemade Queso + Tortilla Chips

Recipe by Johnny BeaversCourse: SidesCuisine: Mexican, Tex-MexDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Home made queso dip and tortilla chips.

Ingredients

  • Queso

  • 1 LB Shredded White American Cheese

  • 8 – 10 oz Shredded Pepper Jack or Monterey Jack cheese

  • 12oz (1 can) Evaporated Milk

  • 1 TBSP Corn Starch

  • 1 CAN (the small one) Diced Jalapeños

  • 1 Roma tomato (diced)

  • 1 TSP Chili Powder

  • 1 TSP Red Pepper Flakes

  • 1/4 TSP Kosher Salt

  • 1/2 TSP Black Pepper

  • 1/2 TSP Cayenne Pepper

  • 1/4 TSP Chipotle Powder (optional)

  • *Extra diced tomatoes, extra diced jalapeños, and cilantro on top to garnish

  • Chips

  • 1 Package of small white corn tortillas

  • 2 CUPS Vegetable, canola, or peanut oil

  • 1/2 CUP Kosher Salt

Instructions

  • Queso
  • Heat evaporated milk over MED HI heat and whisk in corn starch.
  • Bring to a simmer (do not allow to boil) and drop your heat to LOW.
  • Mix the cheeses in. Freshly grated cheese is the best. It will melt better and ultimately taste better. You’ll want add it in thirds… and keep stirring, it will eventually melt.
  • Add all of the spices, jalapeños, and tomatoes.
  • Optionally, you can put it into a cast iron skillet and either broil it or bake it to brown top of the cheese, but to be honest, you’ll be lucky to get this stuff out of the pot you made it in before it’s all gone 😉
  • Top with tomatoes, jalapeños and cilantro for garnish.
  • Grab some chips and serve it up!
  • Chips
  • In a deep pot or enameled cast iron dutch oven, bring canola, peanut or vegetable oil to 350º.
  • Cut a stack of corn taco tortillas into 4 pieces.
  • Drop the individual cuts into the oil and fry for 1-2 minutes, using tongs to flip. Fry until golden brown.
  • Once they’re ready, move them to a paper towel and salt lightly.