Queso Blanco Picante (Spicy White Cheese Dip) - cooking recipe

Ingredients

2 cups asadero cheese or 2 cups chihuahua cheese, finely shredded
2 roma tomatoes, diced
2 (4 ounce) cans diced green chilies
1/2 cup fat-free half-and-half
2 tablespoons scallions, finely chopped
1 teaspoon salt
1 serrano pepper, seeded & minced
2 tablespoons fresh cilantro, chopped
1 jalapeno pepper, seeded & minced
1/2 teaspoon garlic powder

Preparation

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally.
If using crock pot, cook on high, stirring occasionally until melted.
If using microwave, cook on high, stirring every 90 seconds until melted.
Serve with crispy corn tortilla chips.