Green chiles combined with roasted red pepper bring great depth of flavor to this amazing queso. Serve with chips or use it as a base for macaroni and cheese dishes, top burgers, or sauce for enchiladas. You will also want to eat it with a spoon!
4 oz. half & half, or whole milk
8 oz. White American Cheese,cubed
2 oz. roasted red pepper, chopped
4 oz. green chile, roasted, peeled, chopped
½ -1 teaspoon ground cumin
Place half/half and cheese in a medium saucepan. Melt cheese over low heat, stir frequently. Stir red pepper, green chile, and cumin. Heat through. Adjust for consistency (if too thick add more half/half or milk). If the green chiles aren’t spicy enough, add some heat with a Serrano or jalapeno chile diced, or crushed red pepper.
Serve warm with tortilla chips.
Yield: 2 cups