Note: I can only get small (7 oz,) cans of green salsa (salsa verde) here. So I used 2 of those, to make 14 oz. instead of the 16 oz. called for in the recipe. It was fine. I also used a young Manchego cheese in place of the Monterrey Jack. I think an aged one would be too strong. The young Manchego was WONDERFUL in this.
Super Easy Queso Verde
adapted from Valerie's Kitchen
1 (16 ounce) jar salsa verde (or 2, 7 oz. cans)
1 (8 ounce) package cream or Neufchatel cheese, cut into pieces
1 (4 ounce) can diced green chiles, drained
1-1/2 cups shredded Monterey Jack cheese (or a young Manchego)
chopped cilantro, for garnish, optional
1. Place a large saucepan (I used non-stick) over medium-low heat. Add salsa, cream cheese, diced green chiles, and cheese. Cook, stirring, until completely melted. Pour into dish and garnish with cilantro. Serve with tortilla chips or Frito's Scoops.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **