Easy Queso in the oven

In a 9x13 pan, combine the following: 2 freshly shredded 8oz blocks of Monterey Jack Cheese, 2 freshly shredded 8oz blocks of Pepper Jack Cheese, 1 finely chopped Jalapeño, 2 finely chopped Serranos, 2 finely chopped Red Chilies, 1 cup diced Red Onion, 1 can of Rotel (any flavor), and 1 32oz block of Velveeta Queso Blanco (sliced into squares). Separately, sauté 12 oz of ground Chorizo in a pan before adding all contents, including any grease, to the cheese mixture in the 9x13 pan.

Preheat oven to 375 degrees F. Cook the queso mixture for 25 minutes, taking it out to stir about every 8 minutes in between. Once completely melted, stir in approximately 1/3 of a cup of heavy whipping cream for a thicker queso (add more if you prefer it thinner). Warm in the oven for another 3 minutes or until completely melted. Enjoy! 

Notes: The Queso will harden as it cools; a crockpot is great way to keep it warm (stir occasionally). You can use any flavor of cheddar cheese or Velveeta. It stores well in the fridge and reheats in the oven or microwave. Best served with thick chips.