Heyohhh Queso

I love all cheese. This includes the Tostitos melty cheese, full of 498 trillion preservatives. This weekend I made queso blanco, and it was good, a nice change from dips I typically make. Quick and easy too.

Ingredients
1 pound sharp American cheese from the deli (you can use regular American too)
4 ounces pepperjack cheese (I used a block and cut it in half)
1/4 cup onion, diced
1 large jalapeno pepper, diced fine, seeds removed
1 TBS olive oil
1 can Rotel with diced green chiles, drained
1 4 oz can diced green chiles
3/4 cup fat free half & half (more if you want it to be thinner)
1/2 tsp cumin
1/4 tsp ground mustard
1/4 tsp garlic powder

Directions

Shred cheeses - I use a food processor to do this and it's done in seconds. If you don't have a food processor, you can cut them. Do that and set aside.

Drain Rotel with green chiles and separate green chile cans in a collander.

Saute onion and pepper in olive oil until soft, about 5 minutes. Add cheeses and stir until about 3/4 melted. Add tomatoes and diced green chiles and stir to incorporate. Add spices and half and half, stir continually until fully melted.

Transfer to a mini crock pot to keep warm. Serve with tortilla chops, on top of nachos, or drink it alone. Whatever floats your cheese boat.

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Haikuesday

The cheese stands alone...

Until you introduce chips.

Then the party starts.

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