Chef Paddy’s Roasted Garlic & Chile Oil Queso

Creamy, rich, and smooth like the best “plastic cheese”—this queso brings roasted garlic depth, a chile oil swirl, and that signature scoopable texture.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1¼ cups evaporated milk
• 6 oz white American cheese (deli slices), chopped
• ¾ cup Monterey Jack or Pepper Jack cheese, shredded
• 2 oz cream cheese, cut into small chunks
• 1 head of garlic
• 1–2 tablespoons diced green chiles or pickled jalapeños (optional)
• Salt to taste

Chile Oil

• ¼ cup neutral oil (grapeseed, canola, or light olive oil)
• 1 tablespoon crushed red pepper flakes
• ½ teaspoon smoked paprika
• 1 garlic clove, finely grated
• Pinch of kosher salt

Instructions

1. Preheat oven to 400°F. Slice the top off a head of garlic, drizzle with oil, wrap in foil, and roast for 40–45 minutes until soft. Cool, squeeze out cloves, and mash into a paste.
2. In a small pan, heat oil with pepper flakes, paprika, garlic, and salt. Let bubble gently for 2–3 minutes. Remove from heat to steep.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in evaporated milk and bring to a low simmer.
4. Add American cheese in batches, stirring until smooth. Stir in cream cheese until fully melted, then add Monterey Jack and stir until smooth.
5. Stir in roasted garlic paste and optional chiles. Season with salt to taste.
6. Serve warm, drizzled with chile oil and garnished with scallions, jalapeños, or crema if desired.

Chef Paddy’s Tip

• Reheat gently with a splash of milk to keep it silky.

Bonus: Chef Paddy’s Party-Cut Tortilla Chips

Big enough to scoop, crisp enough to crunch—these chips are built to carry queso without folding under pressure.

Ingredients

• 12 small white (or yellow) corn tortillas
• Neutral oil for frying (canola, vegetable, or peanut)
• Kosher salt
• Optional: Tajín, lime zest, or Let’s Taco ’Bout It Blend for finishing

Instructions

1. Cut each tortilla into 6 wedges for perfect scooping size.
2. Let the cut chips dry on a sheet tray for 10–15 minutes before frying.
3. Heat 1–2 inches of oil in a deep pan to 350°F. Fry chips in small batches for 1–2 minutes, flipping halfway through.
4. Once golden and crisp, transfer to a paper towel-lined tray and season immediately with kosher salt or desired spice mix.
5. Serve warm or let cool and store in an airtight container for up to 3 days.

Chef Paddy’s Tip

• Toss warm chips with a light sprinkle of Let’s Taco ’Bout It Blend and lime zest for a next-level finish. Serve with queso, guac, or solo—they can hold their own.

Let’s cook with heart and hustle.