Chile Con Queso with Fresh Tortilla Chips

July 30, 2015
2 Ratings
Photo by James Ransom
  • Serves a crowd
Author Notes

This is a fast and simple Americanized dip that's great for Cinco celebrations. It also makes for an excellent midnight snack any time of year. —Derek Laughren

What You'll Need
  • 2 teaspoons cumin seeds
  • 2/3 cup whole milk
  • 1 pound white American cheese, grated
  • 4 ounces pepperjack cheese, grated
  • 1/2 white onion, minced
  • 1 small can of green chiles
  • 2 jalepeños, minced, seeds and ribs optional
  • 1-2 Roma tomatoes, small dice
  • 3 large cloves garlic, minced
  • Salt and ground black pepper, to taste
  • 1 package 6-inch corn tortillas, cut into triangles
  • Vegetable oil, for frying
  1. In a small skillet over medium heat, toast the cumin seeds until fragrant, taking care not to burn. Grind the cumin to a fine powder in a food processor or mortar and pestle.
  2. In a 2-quart saucepan, heat the milk to a low simmer. Add the cheese a handful at a time, whisking to melt between additions.
  3. Add the remaining ingredients, including the ground cumin but excluding the tortillas and vegetable oil, and stir to combine.
  4. Keep the pot at a low simmer, stirring periodically to avoid scorching, for a half hour. Adjust consistency as needed with additional milk.
  5. While the queso is mingling, fill another sauce pot with 4 inches of vegetable oil. Heat to 350° F. Drop the tortilla triangles in, one handful at a time, until crisp and golden. Remove with heat-safe slotted spoon to a towel-lined plate to drain. Sprinkle each batch of chips with coarse salt as soon as they hit the plate. Move the fry oil to a safe place and cover with foil to cool.
  6. Enjoy!

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