Chile con Queso

Yield

Makes 1.25 cups

Ingredients

• 1 cups shredded asadero cheese
• 4 oz chopped, drained jalapenos OR deveined, julienned poblanos
• 0.25 cups half and half

• 2 tbsp finely chopped onion
• 2 tsp ground cumin, ground
• 0.5 tsp salt

Instructions

1. Heat all ingredients over low heat, stirring constantly, until the cheese is melted.
2. Serve warm with tostaditas.

(If this is made with julienned poblanos, it's called "queso con rajas de chile").