Jack Queso

Simple ingredients, major flavor, total crowd pleaser.

Ingredients:
•4.5 oz Heber Valley Wasatch Back Jack Wedge, cubed
•8 oz sharp cheddar cheese, shredded
•8 oz Monterey Jack cheese, shredded
•1 tbsp butter •2 tbsp all-purpose flour
•2 cups whole milk (warm)
•½ cup prepared salsa
•½ tsp garlic powder
•½ tsp smoked paprika
•Salt to taste
•Tortilla chips or baguette for dipping

Instructions:
1. In a medium saucepan over medium heat, melt butter.
2. Whisk in flour and cook for 1–2 minutes until lightly golden.
3. Slowly whisk in warm milk until smooth.
4. Simmer for 3–4 minutes until slightly thickened.
5. Lower heat to medium-low and stir in the Wasatch Back Jack cheese cubes first, then add shredded cheddar and Monterey Jack gradually. Stir until melted and creamy.
6. Mix in salsa, garlic powder, smoked paprika, and a pinch of salt.
7. Transfer to a warm bowl or a small slow cooker to keep it hot and serve with tortilla chips or a baguette.