Make the Chips using the following method.

In a tall pot, heat oil to 350 degrees. 

In small batches, addchips to oil. (I use my hands and work quickly to avoid being splattered with oil, but you can also use a wire basket or skimmer.) 

Stir chips in oil to make sure they don’t stick together and cook evenly. 

Cook until lightly golden brown. 

Remove with a skimmer, lightly shaking as you remove chips to remove excess oil. 

Place on a plate with paper towels and very lightly pat dry if there is a lot of excess oil. 

Sprinkle with salt or any other flavoring you’d like.

Next make the dip using the following method.

In a large pan, heat shallots, bell pepper, and green chiles until shallots are lightly browned. 

Add salsa or tomatoes and stir to mix well, cook off any excess liquid. 

Add oaxca or mozzarella cheese to pan and melt on medium high heat, stirring often to prevent burning. (This will go faster if you cut the cheese into smaller cubes.) 

When cheese is melted and thoroughly mixed with chiles and peppers, add queso fresco crumbles to the top. 

Remove from heat and top with green onion, diced tomatoes or cherry tomatoes, and enjoy immediately with your homemade chips.