Queso

*from Melinda Taylor

Ingredients: 

• 12 oz cubed pepper jack cheese
• 32 oz cubed velveeta cheese
• 12 oz Mexican shredded cheese
• 1 can diced green chilies
• 1 can Rotel diced tomatoes and green chiles, mild
• 10-13 jalapeño slices from a jar, chopped
• 4 tsp jalapeno juice from jar
• 6 slices of roasted red peppers from a jar, chopped
• heavy whipping cream

Instructions: 

(Microwave)

1. Put everything in a microwave safe bowl and cook for 3 mins, stopping to stir every 30 seconds.  
2. Once it's all melted, pour heavy cream in while stirring constantly.  Once it's the consistency you want, put it back into the microwave for about 30 secs.  
3. Don't let it bubble, it will curdle the cream.  
4. Serve hot. 

(Crockpot)

1. Put everything into a lined or sprayed crockpot on low setting until all the cheese is melted. Stir frequently.
2. Add heavy cream and stir until you reach the consistency you want. 
3. Reduce to warm setting if queso ever begins to boil.  
4. Double recipe for large gatherings.