Chile con Queso (Cheese w/Chiles)

Chile con Queso (Cheese w/Chiles) No. 2358 Yields 8 Servings

6 oz Monterey Jack, Chilled 1 Tbls Vegetable Oil
6 oz Longhorn Cheddar, 1/3 Cup Heavy Cream
Chilled - Tortilla or Corn Chips
1/2 Cup Salsa Pico de Gallo

Shred the two cheeses and combine.
Heat the oil in a (12"-14") skillet.
Saute the Salsa Pico de Gallo in the oil until the onions are transparent.
Set the skillet over medium low heat.
Add shredded cheeses by the handfull, allowing each to melt before adding the
next.
Stir in just enough of the cream to make a thick, smooth texture - DO NOT LET
THE MIXTURE BOIL!
Transfer to a heated chafing or fondue dish.
Serve with tortilla chips or corn chips.
Stir the mixture from time to time in order to maintain the creamy texture.