(1)10-ounce canRotel Tomatoes with Green Chilies (drained)
½lb.High-Quality American Cheese*(such as Boar's Head from the deli)
4ouncesSharp Cheddar Cheese**(or Pepper or Monterey Jack)
(1)4-ounce canChopped Green Chiles
Cilantro, Hot Sauce, Cotija Cheese
Heat a large skillet or pot over medium-low heat. Add butter and let melt. Drain the Rotel tomatoes and add to the skillet and saute for 1 minute. Sprinkle with salt.
Add half-n-half. Add only ¼ of the American cheese at a time, stirring well after each addition. Once the American cheese is added, add ¼ of the sharp cheddar cheese at a time. Stir often until completely melted.
Once the cheese is melted, stir in the green chiles. Cook for 5 minutes longer. The green chile flavor becomes stronger in time.
Serve warm with cilantro, hot sauce, and cotija cheese on top.
*The Boar's Head American cheese comes in white or yellow. If you want a white queso dip, I suggest picking up the white American cheese and using a pepper jack or Monterey cheese.**slice the cheese into small chunks for easier melting