Mix-and-Match Queso

Step 1: Shred Your Cheese

Choose up to 3 of the following and shred 2 cups total (about 8 ounces) on the large holes of a box grater.

• Cheddar (mild, sharp, smoked or chipotle)
• Pepper jack
• Monterey jack
• American
• Havarti
• Muenster
• Mozzarella (low-moisture)
• Processed cheese (such as Velveeta; cut into cubes)

Step 2: Prep Your Mix-Ins

Choose up to 3 of the following and prepare 1 cup total.

• Chorizo, cooked and crumbled
• Bacon, cooked and crumbled
• Ground beef or turkey, cooked and crumbled
• Rotisserie chicken, skin removed, chopped
• Shrimp, cooked and chopped
• Crab or lobster meat, chopped
• Onions, chopped and sauteed
• Mushrooms, chopped and sauteed
• Zucchini, chopped and sauteed
• Frozen re-roasted corn, thawed
• Poblano peppers, roasted and diced
• Canned black or pinto beans, drained and rinsed
• Jarred roasted red peppers, chopped (use only 1/4 cup)
• Canned chopped green chiles, drained (use only 1/4 cup)

Step 3: Pick Your Spices

Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add 1 minced garlic clove and 1 nely chopped jalapeno (remove seeds for less heat); cook until softened, about 4 minutes. Sprinkle in 2 teaspoons spice, using any combination of the following:

• Ground cumin
• Chili powder (regular or ancho)
• Taco or fajita seasoning
• Ground coriander
• Paprika (sweet, hot or smoked)
• Chopped chipotle in adobo (use 1 tablespoon)

Step 4: Make the Queso

Whisk 1 1/2 cups half-and-half (or 1 cup half-and-half and 1/2 cup beer) and 1/2 teaspoon salt into the skillet. Bring to a simmer, then remove from the heat and whisk in 4 ounces cubed cream cheese until melted. Whisk in the shredded cheese in batches until melted, then add your mix-ins. Return the skillet to low heat and stir until heated through.

Step 5: Add Your Toppings

Sprinkle the nished queso with any of the following:

• Pickled jalapenos, chopped
• Black olives
• Cilantro, chopped
• Tomato, chopped
• Red onion, chopped
• Bell pepper, chopped
• Scallions, chopped