2medium jalapeños, diced (remove some or all seeds for less heat)
8ozyellow American cheese, sliced from the deli, then cut into cubes
8ozMonterey Jack cheese, shredded (use Pepper Jack cheese for a spicier queso)
1 to 1 1/2cupshalf & half (depending on desired consistency)
1 to 2tomatoes, seeded and diced (depending on how chunky you want the queso to be)
1/3cupfresh cilantro, chopped
Optional: chili powder + cayenne pepper, to taste (for more heat)
Instructions
In a medium sized skillet over medium-high heat, add the oil, onion, and peppers. Sauté for 5-10 minutes or until onions are translucent.
Reduce heat to low. Add both cheeses. Gradually add the half & half. Stir until smooth, adding half & half until the desired consistency is reached.
Add the diced tomatoes and cilantro. Stir and season to taste with chili powder and cayenne, if needed. Serve the hot dip right away with your choice of tortilla chips.
Notes
-Pre-shredded cheeses have an anti-caking ingredient on them so the cheese doesn't stick together, which makes it not melt as nicely. I highly recommend shredding the cheese by hand.*Recipe lightly altered from Delighful E Made