Ingredients:

  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1/2 cup milk (whole or low-fat)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • Salt to taste

Instructions:

  1. Grate the cheddar and Monterey Jack cheese (if using block cheese). Open the can of diced tomatoes (do not drain).
  2. Heat olive oil in a medium saucepan over medium heat. Add garlic powder, onion powder, cumin, and cayenne pepper. Stir for about 1 minute until fragrant.
  3. Add the diced tomatoes (with juice) to the pan. Stir to combine. Pour in the milk and bring to a gentle simmer, stirring occasionally.
  4. Gradually add the grated cheeses, stirring continuously until fully melted and creamy. Season with salt to taste.
  5. Transfer to a serving bowl, and enjoy warm with tortilla chips or fresh vegetables.