Chili Con Queso Cream Sauce

• 1 1/4 cup milk (2% milk fat or higher works the best)
• 1 cup shredded Monterey Jack cheese
• 1 (4 ounce) can diced green chiles, drained
• 1 (6 ounce) jar chopped pimientos, drained
• 1 (10 ounce) package frozen chopped spinach, thawed, drained well, and squeezed dry.

1. In a large skillet over medium low heat, combine the sauce ingredients.
2. Bring to a simmer, stirring frequently and simmering until the cheese melts.
3. *I use this over boneless, skinless chicken breasts and brown rice.
4. It's also a great dip for tortilla chips.
5. *

milk, shredded monterey jack cheese, green chiles, pimientos, well

Taken from cookpad.com/us/recipes/347347-chili-con-queso-cream-sauce (may not work)