• 12 ounces grated monterrey jack cheese w/jalapeno pepper (OR  monterrey jack cheese, add 1 small can (appx. 4 ounce) of green chilies, drained, finely chopped
  • ¾ cup half and half
  • dash of cayenne
  • dash of cumin

Using a box grater, grate the cheese.  Put the cheese, half and half and seasonings in a metal or glass bowl over a saucepan of simmering water.  Stir until melted; you may need more half and half to thin out the queso.  Serve with tortilla chips.