Chile con queso is gooey, groovy and yumilicious. We serve it alongside our tacos, dip in chips—we’ve even been known to add it to hot noodles for a spicy and clever mac and cheese. But usually, this dip requires a lot of mixing of spices and extra steps that add flavor. Gour Ganics salsa is specially created to stand up to a second cooking. What’s more, it has the same cumin-based flavor palate that you find in a good creamy Queso. Below find GourGanics easy take on a dish that will satisfy.

You need:  I jar Gourganics Salsa

1 1/2 cups organic smooth melting cheese such as Asadero (best), Jack, or Asiago (shredded)

¼ cup organic Half and Half (don’t use a fat free alternative)

½  cup Chopped organic onion

1 Poblano pepper washed, seeded and cut into thin strips. (optional)

Dash olive oil to coat pan

Preparation

First, if you are using an extra pepper, wash seed and cut cut the poblano into thin strips., then heat the oil to a shimmer in a pan, next add the chopped onion, cook till just brown. Add pepper if desired, let cook for two minutes or so, add salsa and let simmer, reduce heat, let it get very low. Wait til the sauce is no longer bubbly. After heat is reduced, add cheese and half and half.  The one fatal flaw is to cook it too high. The half and half can crack. So, cook over very low heat, stirring gently, until the cheese is creamy and gooey, (about 6-8 minutes) If it seems too runny at first, wait a minute, it will thicken. If it seems too thick, slowly add a little more half and half until you reach desired consistency.Pour cheese dip into a pretty bowl. Let cool for 2 minutes.

Serve and smile. We like it best with chips or in the center of aquesadilla.Easy to re heat, too!