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
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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