Photo by Sara Reeves

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Serves 6 as an appetizer or snack

  • 6 tablespoons flour
  • ½ pounds Land O’Lakes or Velveeta smooth melt cheese
  • 2 cups grated jack cheese
  • 2 cups milk
  • ½ cup loosely packed cilantro, minced
  • 1 medium jalapeño, minced
  • 1 medium poblano pepper, minced
  • 2 cups mild diced green chiles (canned or freshly roasted, peeled and seeded)
  • 2 cups fresh tomato, minced
  • 1 cup yellow onion, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons dark chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons garlic salt
  • ½ teaspoon cayenne
  1. Combine all ingredients in a double boiler with simmering water or slow cooker on a low setting.
  2. Melt cheese, stirring as necessary to fully incorporate all ingredients.
  3. Serve warm. Thin with milk, if necessary.
  4. Serve with crisp tortilla chips.
  • Recipe By
    Scott McGehee of Heights Taco & Tamale Co. in Little Rock, Arkansas
  • Contributing City
    Little Rock

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