¼ cup heavy whipping cream, plus more or less, to reach creamy consistency
1-2 tbsp. fresh cilantro, chopped
Salt and pepper, to taste
1 Roma tomato, diced
Fresh cilantro, chopped, for garnish
Tortilla chips
Instructions
Turn broiler on to high and place oven rack in the top position.
Warm a cast iron skillet over medium heat, then add olive oil. Add onion, red and yellow bell peppers and serrano. Cook until vegetables are soft, but not soggy; about 6-8 minutes. Turn heat to low, then add cheese to skillet, ½ cup at a time, stirring after every addition and allowing cheese to melt. Gradually add whipping cream while adding cheese, constantly stirring, to avoid cheese from clumping. Season with cilantro, salt and pepper.
Place cast iron skillet on top shelf of oven and cook until cheese browns and starts to bubble, about 10 minutes. Remove queso from the oven and place on wire rack. Garnish with diced tomato and cilantro; serve immediately with tortilla chips.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/07/03/ooey-gooey-spicy-queso-dip/