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– Diced Green Chilies – Diced Jalapeños – Half and Half – Pepper Jack Cheese – Velveeta – Butter – Minced Cilantro – Onion Powder – Garlic Powder – Additional Spices

INGREDIENTS LIST

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Puree diced green chiles and diced jalapeños in a food processor.

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Combine all ingredients in a large pot over medium-low heat.

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Stir often until smooth.

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Scrape the bottom of the pot with your stirring spoon to prevent the cheese from sticking to the bottom. Turn the heat to low if necessary.

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Serve warm. Store leftovers in an airtight container in the fridge for 3-4 days.