•INGREDIENTS:
1 tablespoon olive oil
½ cup finely chopped onion
½ cup finely chopped green bell pepper
2 cloves garlic, minced
1 can (10 oz) diced tomatoes with green chilies, undrained
1 cup milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ teaspoon ground cumin
¼ teaspoon paprika
Salt and pepper to taste
•INSTRUCTIONS:
Sauté Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add Tomatoes:
Stir in the diced tomatoes with green chilies and cook for 2 minutes.
Add Milk:
Pour in the milk and bring to a simmer.
Add Cheese:
Gradually stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
Season:
Add the ground cumin, paprika, salt, and pepper. Stir well to combine.