1 tablespoon olive oil
1/4 cup white onion, finely diced
1 clove of garlic
1 tbsp finely diced green bell pepper
1/4 tsp cumin
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced ( I roasted my tomoatoes in the oven)
1 small bunch cilantro, roughly chopped
Directions
Heat the oil in a saute pan over medium heat. Saute the onion, pepper and garlic until softened and reduce heat to medium-low. Stir in cumin and the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.
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