Queso Blanco

1 tbsp olive oil
1/4 cup minced onion
2 Tbsp minced red bell pepper
1 heaping Tbsp minced pickled jalapenos
3/4 lb white american cheese, shredded
1/4 lb pepper jack cheese, shredded
1/4 cup heavy cream
1/2 tsp ground cumin
1 heaping tsp chili powder

In a small saucepan, saute onion and red bell pepper in olive oil until tender. Add jalapeno and cook 1 minute. Reduce heat to low and gradually stir in shredded cheeses a handful at a time and cream. Stir often until al the cheese is melted. Stir in cumin and chili powder. Keep warm and serve with tortilla chips.

Yum! Adapted from a recipe at allrecipes.com

Southwestern Pasta Skillet

Southwestern Pasta Skillet

1lb lean ground chuck
Garlic salt and pepper
1/2 cup water
1 Tbsp dehydrated onion flakes
1 can Spicy Chili Beans
1 can Mexicorn
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried cilantro
15.5 oz jar Pace Mexican Four Cheese Salsa con Queso
1 lb Rotini, cooked al dente, drained

Brown and crumble the ground chuck in a large skillet with the garlic salt and pepper (to taste) and the dehydrated onions and water. When thoroughly cooked, stir in the beans, Mexicorn, spices and Salsa Con Queso until combined. Cook on low until heated through. Stir in the rotini and serve.

This was good and easy with the pasta.....but it would be CRAZY good as a dip without the pasta! I had to chase John out of the kitchen to keep him from eating it all with corn chips right out of the skillet!

Adapted from recipe with the same name at Pillsbury.com