Prep time: 10 minutes
Total time: 25 minutes
for the tortilla chips:
canola oil, for frying
12 (6-inch) corn tortillas, quartered into triangles
2 tablespoons Tajin Mexican Spice Blend
kosher salt, to taste
for the queso:
12 slices|250 grams American cheese
2 cups|225 grams shredded Oaxacan queso
2 cups|225 grams shredded Monterey Jack cheese
½ cup|125 ml whole milk, plus more if needed
¼ cup|50 grams chopped pickled jalapeños
- Make the tortilla chips: Heat 2-inches oil in a large dutch oven until a deep-fry thermometer reaches 350°F. Working in batches, place tortilla pieces in oil and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined baking sheet and season with the Tajin and salt.
- Make the queso: Heat 1 cup|235 ml of water in a medium saucepan over medium. Place a heat proof bowl over the saucepan to form a double boiler. Place the cheeses and milk into the heatproof bowl and allow to melt, stirring often. If mixture seems too thick, add a bit more milk. Once the cheese has melted, stir in the jalapeños and serve immediately with the chips.
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