Categories: Appetizers

Ingredients

• 2 cups Cheese:
• Cheddar
• Pepper Jack
• Monterey Jack
• American
• Havarti
• Muenster
• Mozzarella
• Velveeta
• 1 cup Mix-ins:
• Chorizo, cooked and crumbled
• Bacon, cooked and crumbled
• Ground beef, cooked and crumbled
• Rotisserie chicken, skin removed and chopped
• Onions, chopped and sautéed
• Mushrooms, chopped and sautéed
• Zucchini, chopped and sautéed
• Frozen fire-roasted corn, thawed
• Poblano peppers, roasted and diced
• Canned black or pinto beans, drained and rinsed
• Jarred roasted red peppers, chopped
• Canned chopped green chiles, drained
• 2 tsp spice:
• Ground cumin
• Ground coriander
• Chili powder
• Paprika
• Taco or fajita seasoning
• Chopped chipotle in adobo
• 2 tbsp. butter
• 1 garlic clove, minced
• 1 finely chopped jalapeno
• 1 1/2 cups half-and-half
• 1/2 tsp salt
• 4 oz. cream cheese, cubed
• Toppings:
• Pickled jalapenos
• Black olives
• Cilantro, chopped
• Tomato, chopped
• Red onion, chopped
• Bell pepper, chopped
• Scallions, chopped

Directions

1. Shred up to 3 different cheeses (2 cups total) on the large holes of a box grater.

2. Prep your mix-ins. Choose up to 3 of the ingredients.

3. Pick your spices. Melt butter in a 10-inch cast-iron skillet over medium heat. Add garlic and jalapeno; cook until softened, about 4 minutes. Sprinkle in 2 tsp spice, using any combination of ingredients.

4. Make the queso. Whisk half-and-half and salt into the skillet. Bring to a simmer, then remove from the heat and whisk in cream cheese until melted. Whisk in the shredded cheese in batches until melted, then add your mix-ins. Return the skillet to low heat and stir until heated through.

5. Add your toppings.

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