Chilies and Queso Skillet
Miz Helen's Kitchen
1 yellow onion, chopped
1 small green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup green chilies, chopped
2 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped (optional for heat)
3 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon olive oil
1 cup pepper jack cheese, shredded
2 cups, white cheddar or white Mexican Cheese, shredded
1/2 cup milk
Directions
Chop the peppers, onion, and garlic. and shred all the cheese.
Heat a black iron skillet and pour the olive oil in the skillet.
Add the chopped peppers, onion and garlic and saute until the onions are clear.
Stir in the ground cumin.
Reduce the heat to low and add the cheese, stirring constantly until melted.
Stir in the milk until blended and smooth.
Place the skillet in a 350 degree oven and cook for 15 to 20 minutes until bubbly on top.
Serve hot with tortillas.
Recipe Tips
No salt is added in this recipe as the cheese is very salty and no more salt is needed.
Enjoy!