DIY Queso and Spiced Chips
Serves 2 | with Jalapeños- Milk
- Sesame
- Milk
- May contain traces of allergens
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Soy
- Fish
- Egg
- Crustaceans
Creamy, cheesy with a hint of jalapeño and a pop of fresh, herby flavour from tomatoes and cilantro. Grab a spiced lime tortilla chip and dig in!
Ingredients
85 g
Tortilla Chips
(May be present: Sesame, Milk)
1 unit(s)
Jalapeño
1 unit(s)
Tomato
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Lime
1 tbsp
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
7 g
Cilantro
1 unit(s)
Cream Cheese
(Contains: Milk)
Not included in your delivery
½ cup
Milk*
0.06 tsp
Pepper*
1 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350°F. Wash and dry all produce. Zest, then juice half the lime. Cut remaining lime into wedges. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Add cheddar cheese and cornstarch to a medium bowl, then toss coat. Set aside.
Add tortilla chips, lime zest, 1/2 tbsp oil and 1/4 tsp Mexican Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss gently to coat. Bake tortilla chips in the middle of the oven until warmed through, 4-5 min.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil, then jalapeños. Cook, stirring often, until tender, 1-2 min. Add milk and remaining Mexican Seasoning. Cook, whisking often, until milk comes to a simmer, 1-2 min. Once simmering, add cream cheese and cornstarchcoated cheddar. Cook, whisking continuously, until cheese melts and mixture thickens. Season with salt and pepper.
Remove the pot from heat. Add 1/2 tbsp lime juice, half the cilantro and half the tomatoes. Stir to combine. Transfer queso to a serving bowl. Top with remaining tomatoes and remaining cilantro. Serve spiced tortilla chips and lime wedges alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the queso bland or too sour, while others loved the jalapeño kick and seasoned chips.
- Ease of prep: Many reviewers found this recipe quick and easy to make, with one mentioning their child could prepare it.
- Suggestions: Consider adding more cheese for stronger flavor and reducing cornstarch to improve texture. Toast chips with lime zest for extra flair.
- Portions: Several customers noted there weren't enough chips for the amount of queso; consider serving with extra tortilla chips.
- Texture: Some found the queso grainy or pasty; try reducing cornstarch and adding cheese gradually for a smoother consistency.
