Chile Con Queso

Warmed up it makes a great dip for chips. Can be also be spread on crackers when taken straight from the refrigerator. The kind of American cheese you use will have a great effect on the outcome of this dip. I use Kraft Deli Deluxe American cheese when making this. Don't use the kind of cheese that consists of the individually wrapped slices. It tastes too much like plastic.

• Ready In: 15 mins
• Serves: 20

Ingredients

• 1  lb  good quality American cheese
• 1⁄2 lb monterey jack cheese
• 1 (12 ounce) can evaporated milk
• 3 -4  diced  pickled jalapeno peppers, seeds removed
• 1  medium  size tomatoes or 2  roma tomatoes, diced
•  cayenne pepper

Directions

1. Combine cheeses and milk.
2. Heat slowly until cheese melts.
3. Stir in diced jalapeno peppers and tomato.
4. Cover and refrigerate.
5. Stir the con queso every 30 minutes or so to keep the peppers and tomato from settling to the bottom.
6. After about an hour taste the con queso.
7. Add cayenne pepper in 1/8 teaspoons increments until the heat is to your liking.