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Smoky Bacon Jalapeño Queso Dip with Easy Homemade Chips

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A bold, creamy, and smoky queso dip featuring crispy bacon and spicy jalapeños, paired with crunchy homemade tortilla chips. Perfect for game day, parties, or late-night cravings.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 2 medium jalapeños, seeded and finely chopped (leave seeds in for extra heat)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 ounces cream cheese, softened
  • 1 cup whole milk (or 2% milk)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon flour
  • About 2 cups vegetable oil (for frying chips)
  • 10 small flour or corn tortillas, cut into wedges

Instructions

  1. Place 6 slices of thick-cut bacon in a cold skillet. Turn heat to medium and cook slowly, turning occasionally until bacon is crispy and golden brown, about 10-12 minutes. Remove bacon and drain on paper towels. Once cooled, chop into bite-sized pieces. Reserve 1 tablespoon of bacon fat for the dip.
  2. While bacon cooks, wash and finely chop 2 jalapeños. Remove seeds and membranes if less heat is desired. Set aside.
  3. Cut 10 small flour or corn tortillas into wedges. Heat 2 cups vegetable oil in a deep skillet over medium-high heat. Test oil temperature by dropping a tortilla wedge in; it should sizzle immediately but not burn.
  4. Fry chips in batches, turning occasionally, for 2-3 minutes or until golden and crisp. Drain on paper towels and sprinkle with salt while warm. Avoid overcrowding the pan.
  5. In a medium saucepan, melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour and cook for 1-2 minutes until nutty and golden (roux).
  6. Slowly whisk in 1 cup whole milk, stirring constantly to avoid lumps. Once thickened, reduce heat to low and stir in 4 ounces softened cream cheese until smooth.
  7. Gradually add 2 cups shredded sharp cheddar and 1 cup Monterey Jack cheese, stirring until fully melted and creamy. Keep heat low to prevent separation.
  8. Stir in cooked bacon pieces, chopped jalapeños, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon onion powder, salt, and freshly ground black pepper to taste. Cook for another 3-4 minutes until heated through and flavors meld.
  9. Taste and adjust seasoning. Add more heat with hot sauce or extra jalapeño, or more smokiness with additional smoked paprika if desired.
  10. Transfer dip to a serving bowl and serve warm with homemade chips.

Notes

Slowly cook bacon for best smoky flavor and crispiness. Keep heat low when melting cheese to avoid grainy texture. Fry chips in small batches to maintain oil temperature and crispness. Chips can be baked as a lighter alternative at 400°F for 10-15 minutes, flipping halfway. For dairy-free, substitute cheeses and milk with plant-based alternatives. For vegetarian, omit bacon and add smoked paprika or liquid smoke.

Nutrition

Keywords: smoky bacon queso dip, jalapeño dip, homemade chips, spicy cheese dip, game day snack, party dip, easy queso recipe

Find it online: https://twirltaste.com/smoky-bacon-jalape-n-o-queso-dip-recipe-easy-homemade-chips-snack/