• 1 C. shredded Asadero, Chihuahua, or Monterey Jack cheese
• 1 (4 oz.) can chopped green chilies
• 1/4 C. half & half
• 2 Tbs. finely chopped onion
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1 finely chopped serrano chili, optional
• 1 Tbs. finely chopped fresh cilantro, optional

Put all the ingredients in a double boiler and heat over medium heat. Cook, stirring frequently, until the cheese is melted and the mixture is well blended. Remove from the heat and transfer the mixture to a serving dish. Serve with fresh tostadas or hot flour tortillas.