Chips and Queso from Taco Cabana feature crispy, golden tortilla chips served with a warm, creamy blend of melted cheeses and mild green chilies, delivering a satisfying combination of crunchy and velvety flavors.
Equipments
- Deep fryer
- Fry basket
- Mixing bowls
- Saucepan
- Whisk
- Cheese grater
- Ladle
- Serving bowls
- Tongs
- Sheet pan
- Paper towels
Ingredients
- 12 corn tortillas
- Vegetable oil
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup evaporated milk
- 1/4 cup diced mild green chilies (canned)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt, to taste
When selecting ingredients for Chips and Queso from Taco Cabana, opt for fresh corn tortillas to ensure crispy, golden chips when fried in vegetable oil. Use a blend of shredded cheddar and Monterey Jack cheeses for the signature creamy, melty queso texture, and include evaporated milk to enhance richness. Mild green chilies should be diced finely and evenly incorporated to balance flavor without overpowering the cheese blend. Butter and all-purpose flour create the roux base to thicken the queso sauce, with garlic and onion powders adding subtle seasoning. Your homemade version of Chips and Queso from Taco Cabana will capture the authentic taste by carefully balancing these ingredients.
Instructions
- Cut corn tortillas into triangle shapes.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Fry tortilla triangles in batches until golden and crispy.
- Remove chips with tongs and drain on paper towel-lined sheet pan.
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in evaporated milk until smooth.
- Add shredded cheddar and Monterey Jack cheeses, stirring until melted.
- Stir in diced green chilies, garlic powder, onion powder, and salt to taste.
- Simmer queso until velvety, stirring occasionally.
- Transfer queso to serving bowl with ladle.
- Serve crispy tortilla chips with warm queso for dipping.
Substitution
Chips and Queso from Taco Cabana copycat menu combines crispy tortilla chips with a creamy cheese dip featuring cheddar, Monterey Jack, and mild green chilies. If fresh corn tortillas are unavailable, you can substitute with store-bought tortilla chips to save prep time. Use a microwave-safe bowl for melting cheese if you don't have a saucepan, whisking frequently to avoid burning. For dietary preferences, swap evaporated milk with half-and-half or a dairy-free alternative like almond milk, keeping in mind the texture may vary. Your queso dip's consistency improves by gradually mixing the evaporated milk with the cheese while heating gently.
Tips
Ensure the oil temperature stays steady at 350degF (175degC) to achieve perfectly crispy tortilla chips without excess greasiness. Stir the cheese sauce continuously after adding shredded cheddar and Monterey Jack to prevent clumping and ensure a smooth, velvety texture. Use evaporated milk gradually while whisking to avoid lumps in the queso base. When serving, your warm queso paired with freshly fried chips enhances both the flavor and texture for an authentic Taco Cabana experience.
Nutritions
Chips and Queso from Taco Cabana provide a rich source of calcium and protein through the blend of cheddar and Monterey Jack cheeses, essential for bone health and muscle repair. The corn tortillas contribute carbohydrates, supplying energy while being gluten-free for those with sensitivities. Your serving includes fats from vegetable oil and butter, which should be consumed in moderation to maintain heart health. The inclusion of mild green chilies adds a small amount of vitamins A and C, enhancing the nutritional profile with antioxidants.
Storage
Store leftover chips in an airtight container at room temperature to maintain their crispness for up to 2 days. Keep the queso in a sealed container in the refrigerator for up to 3 days, reheating gently on the stovetop while stirring to restore its creamy texture. Your chips will lose their crunch if exposed to moisture, so avoid refrigerating them together with the queso.
Variation or Alternatives
You can substitute vegetable oil with avocado oil for frying to add a mild, nutty flavor and increase the smoke point for better crispiness. Instead of evaporated milk, whole milk or half-and-half can be used to achieve a creamier queso texture. For a smoky twist, add roasted jalapenos or a pinch of smoked paprika to the cheese sauce. Shredding your own cheese instead of pre-shredded ones enhances meltability and flavor in the queso.
Allergies
Chips and Queso from Taco Cabana contain dairy proteins from cheddar and Monterey Jack cheeses, which may trigger allergic reactions in individuals with milk allergies or lactose intolerance. The presence of corn tortillas and vegetable oil is generally safe, but cross-contamination or added preservatives could introduce other allergens. If you have any food allergy concerns, it's important to consult ingredient details or speak with the restaurant staff before consumption.
Why this recipe?
Chips and Queso from Taco Cabana are prized for their rich, creamy queso paired with perfectly crispy, salty tortilla chips that create an irresistible flavor combination. The queso's blend of melted cheeses, mild spices, and fresh ingredients delivers authentic Tex-Mex taste that keeps customers coming back. Making a copycat version allows you to enjoy this popular snack anytime while customizing spice levels and ingredient quality to suit your preferences. Replicating Taco Cabana's well-loved recipe offers a cost-effective way to bring a restaurant favorite to your home gatherings.