Ingredients
1 cup heavy cream
4 oz cream cheese, softened
2 cups Monterey Jack cheese
(or substitute with pepper jack, white cheddar, etc.)
2 cups sharp cheddar cheese
10 oz can Rotel tomatoes & chilies, drained
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cumin
¼ tsp cayenne pepper
Instructions
In a saucepan over medium heat, add the heavy cream and softened cream cheese. Stir until the mixture is smooth and creamy.
Add the Monterey Jack and sharp cheddar, stirring continuously until fully melted and blended.
Remove the pan from the heat, then stir in the garlic powder, onion powder, cumin, cayenne, and drained Rotel.
Mix well and serve warm.
Note: The queso will thicken as it cools.
Serving Ideas
Use as a dip for low-carb chips, pork rinds, or veggies.
Spoon over tacos, salads, fajitas, burrito bowls, or grilled meats.
Makes an excellent topping for quesadillas or keto nachos.
enjoy