- 4 oz. pepper jack cheese shredded
- 8 oz. white American cheese cut into small pieces
- 8 oz. cream cheese cut into pieces
- 1 can diced tomatoes with green chilies drained
- 4 garlic cloves minced
- 1/2 c. evaporated milk
- salt and pepper
In a medium saucepan combine pepper jack cheese, American cheese, cream cheese, tomatoes, and garlic.
Heat over medium low heat, stirring frequently, until cheese is completely melted.
Add the evaporated milk and mix until you have the desired consistency
Season with salt and pepper.
Serve hot with tortilla chips.
Serving: 1g | Calories: 272kcal | Carbohydrates: 8g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 805mg | Sugar: 4g