White Green Chili Queso

  • 1 pound grated Monterey Jack cheese
  • 1 can green chilies, drained
  • 2-3 tablespoon cilantro, chopped
  • 1 can Rotel tomatoes, drained
  • 1-2 teaspoon jalapeno, chopped
  • 1 clove garlic, chopped or 1 teaspoon garlic powder
  1. In a large skillet sauté the garlic in olive oil for 1-2 minutes over medium heat.
  2. Stir in the rotel tomatoes and green chilies.
  3. Add the grated Monterey Jack cheese and continue to stir until creamy.
  4. To thin out the queso, add milk and continue to stir till melted and creamy!
  5. Serve with your favorite veggies or tortilla chips.