To tie in with my taco recipe below, I will share this queso recipe that Peter has fallen in love with. For me, it's not perfect yet, but I'm trying to get it to be "that" recipe for me.
8 oz brick of Monterey Jack, thinly shredded
8 oz brick of cream cheese
1/2 C cream
2 pablano peppers, diced with seeds**
1 jalepeno pepper, diced without seeds**
1 can green chilis (not drained)
1-2 t cumin
2 T diced onion
Cilantro (optional)
Combine all in a saucepan and melt to blend together. Enjoy with chips!
**if you want this more spicy, use seeds of all peppers.
**if you want this less spicy, use no/less seeds of the peppers.
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