Melted Mind Queso 🧀💨

Total Time: 15 mins Yield: 6-8 Serving

Ingredients:

• 1 tbsp butter

• 1 small onion, finely diced

• 1 jalapeño, finely diced (remove seeds for less heat)

• 2 cloves garlic, minced

• 1 cup heavy cream

• 8 oz cream cheese, cubed

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1/2 tsp smoked paprika

• 1/2 tsp cumin

• 1/4 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1 can (10 oz) Rotel tomatoes & green chilies, drained

• .125g doses RSO (adjust to your preferred potency)

• 1/4 cup milk (if needed to thin out the queso)

Instructions:

1. Sauté the aromatics – In a saucepan over medium heat, melt the butter and sauté the diced onion and jalapeño until softened (about 3 minutes). Add the minced garlic and cook for another 30 seconds.

2. Melt the cheeses – Pour in the heavy cream and bring it to a gentle simmer. Add the cubed cream cheese and stir until melted.

3. Add the shredded cheese – Slowly stir in the shredded cheese, one handful at a time, until fully melted and smooth.

4. Season & add Rotel – Stir in smoked paprika, cumin, salt, and black pepper. Then, fold in the drained Rotel tomatoes & green chilies.

5. Infuse with RSO – Remove the queso from heat and mix in your desired amount of RSO thoroughly to ensure even distribution.

6. Adjust consistency – If the queso is too thick, add a splash of milk and stir until you reach your desired consistency.

7. Serve warm – Enjoy immediately with tortilla chips, tacos, or drizzle over your favorite dishes!

🔥 Pro Tip: Keep queso warm in a small slow cooker or on low heat to prevent it from thickening too much.