1 QT HALF-AND-HALF
16 OZ VELVEETA CHEESE, cubed
2 T CANNED CHIPOTLE IN ADOBO, minced
1 t CHILE POWDER
1 t CHIPOTLE POWDER
1 t GARLIC POWDER
8 OZ MONTEREY JACK CHEESE, shredded
8 OZ SHARP CHEDDAR CHEESE, shredded
TORTILLA CHIPS, for dipping
Heat the half-and-half and velveeta in a large saucepan over medium heat, stirring occasionally until the cheese has melted. Turn the heat to low and add the chipotle in adobo, chile powder, chipotle powder and garlic powder. Gradually add the Monterey jack and cheddar cheeses, stirring to combine. Transfer to a small crockpot to keep warm and creamy. Serve with tortilla chips.
16 OZ VELVEETA CHEESE, cubed
2 T CANNED CHIPOTLE IN ADOBO, minced
1 t CHILE POWDER
1 t CHIPOTLE POWDER
1 t GARLIC POWDER
8 OZ MONTEREY JACK CHEESE, shredded
8 OZ SHARP CHEDDAR CHEESE, shredded
TORTILLA CHIPS, for dipping
Heat the half-and-half and velveeta in a large saucepan over medium heat, stirring occasionally until the cheese has melted. Turn the heat to low and add the chipotle in adobo, chile powder, chipotle powder and garlic powder. Gradually add the Monterey jack and cheddar cheeses, stirring to combine. Transfer to a small crockpot to keep warm and creamy. Serve with tortilla chips.