Queso DipServes 4
1 (12-oz.) jar roasted red peppers
½ cup heavy cream
2 cups (8 oz.) shredded Monterey Jack cheese
3 tbsp. thinly sliced sun-dried tomatoes
1 pickled jalapeño pepper, thinly sliced
Corn tortilla chips
Grilled chorizo sausage, sliced (optional)
Grilled fingerling potatoes (optional)
1. Thinly slice ½ cup roasted red peppers.
2. Pour cream in an 8-in cast-iron skillet. Add peppers and shredded cheese to skillet.
3. Broil 6 in. from heat 8 to 10 minutes or until cheese melts and is golden brown. Sprinkle with sun-dried tomatoes and jalapeño peppers.
4. Serve immediately with corn tortilla chips, as well as grilled chorizo sausage and fingerling potatoes, if desired.
Adapted from a recipe by Dos Caminos corporate chef Ivy Stark.