Queso Fundito

I was thumbing through magazines yesterday while waiting for my allergy tests to finish, and I came across this yummy recipe for Queso Fundito - aka cheese dip!!

Queso Fundito

Yields 4 servings

1 (12 oz) jar of roasted red peppers - or you can roast your own

1/2 cup heavy cream - you could also substitute half-and-half if you want a slightly lower fat option

2 cups (8 oz) shredded Jack cheese

3 T. thinly sliced sun-dried tomatoes

1 pickled jalapeno pepper, thinly sliced - I suppose you could use a raw pepper as well, or even substitute with canned peppers

Thinly slice 2/3 cup of the roasted red peppers, reserving the remaining for other uses.

Pour cream in an 8" cast-iron skillet.  Add peppers and shredded cheese to skillet.

Broil 6 inches from the heat for 8 to 10 minutes, or until cheese melts and is golden brown.  Sprinkle with sun-dried tomatoes and jalapeno peppers.

Serve immediately with tortilla chips.

This would also be delicious with some chorizo sausage mixed into the dip.  If you don't have a cast-iron skillet  (like me), I would think you could also do this in any oven-safe dish.  I've even got a little mini-crockpot that might work well.