Queso

• 2 links mexican chorizo sausage, skinned, shredded and pan fried until crispy (optional)
• 2 tablespoons oil (Only when you use the Chorizo)
• 2 cups shredded monterey jack cheese (Pepper Jack is good)
• 3 jalapenos, seeded and finely diced (wear gloves)
• 4 tablespoons finely chopped onions
• 1 teaspoon ground cumin, to taste
• 1 teaspoon salt, to taste
• 14 cup half-and-half (use only enough to reach desired consistency)

1. Peel the skin off the links, crumble them and cook them in the oil until brown and crispy, drain and set aside.
2. Put the rest of the ingredients in a sauce pan and cook on LOW heat, stirring constantly, until all cheese is melted, and the ingredients are well mixed together.
3. Slowly add the 1/2 and 1/2 until the desired consistency is reached, it should be thick.
4. Turn up heat slightly and Let simmer for another few minutes until slightly bubbly.
5. Serve in a fondue pot, topped with the cooked chorizo.
6. Scoop up with tortillas, or French bread, use pico de gallo as a condiment and have lots of beer!

chorizo sausage, oil, shredded monterey jack cheese, jalapenos, onions, ground cumin, salt

Taken from www.food.com/recipe/queso-100157 (may not work)