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Use either as a filling in a wrap-style snack, or use as a dip with tortilla chips or cut-up vegetables.

Queso Fundido

2 green onions and tops, sliced
4 large cloves garlic, minced
2 tablespoons butter
16 ounces Jalapeño Jack cheese, cut into 1/2-inch cubes
2 to 4 tablespoons milk
8 chorizo (spicy sausage), casing removed, cooked until browned, drained, crumbled
2 tablespoons chopped tomato
2 tablespoons finely chopped fresh cilantro
16 flour tortillas, warm

1. Sauté onions and garlic in butter in medium saucepan until tender, 2 to 3 minutes. Add cheese; cook, covered, over medium to medium-low heat until cheese is melted, 8 to 10 minutes, stirring frequently. Stir in milk if mixture is too thick.
2. Spoon cheese into bowl or small chafing dish; sprinkle with chorizo, tomato and cilantro. Spoon about 2 tablespoons mixture on each tortilla and roll up.

Makes 8 servings.

TIPS: It may be necessary to add more milk if mixture is too thick for dipping. Browned ground beef, seasoned to taste with taco seasoning, can be substituted for the chorizo.

Recipe provided courtesy of the American Dairy Association.