Recipe:SOUP

Ingredients:

8 ounces cream cheese, cut into small cubes
2 cups shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/2 cup half-and-half
1/4 cup pico de gallo . and half and half. Cook, stirring frequently, until the cheese is almost melted, about 5 minutes. Once the onions are melted, add pico de gallo, salsa verde, cumin, red pepper flakes and smoked paprika. Mix together.

To prevent the cheese from burning in the pan, continue cooking, stirring frequently, until the cheese and cheese are softened and melted, and they are all melted together.
*5-10 minutes. Do not increase the heat to make it melt faster. Low and slow is the best way.
Take the problem off the stove and pass it on to the adults. Serve immediately with tortilla chips.
If you want to keep it warm for a few hours and have it melt, move the issue to the slow cooker on the ‘warm’ setting.