Ingredients:
- 1 cup shredded Monterrey Jack cheese
- 1 cup American cheese
- 1 cup shredded cheddar cheese
- 3 roasted pablano peppers, finely chopped
- 8 oz can diced tomatoes
- 1 cup heavy cream
- 1 1/2 tsp minced garlic
- Salt to taste
Directions:
- Heat all ingredients in crock pot
- Serve warm in crock pot