Hot Pepper Queso Dip

Ingredients

4 ounces low fat ground meat    

1/3 cup low sodium beef broth

½  teaspoon cumin

½ teaspoon smoked paprika       

½ teaspoon salt

¼ teaspoon black pepper

1 Tablespoon vegetable oil

1 – 2 jalapenos, seeded, veined and chopped

3 Roma tomatoes, seeded and chopped

5 ounces quesadilla cheese, cut into small cubes

5 ounces pepper jack cheese, cut into small cubes

5 ounces Monterey Jack cheese, cut into small pieces

¼ teaspoon chili powder

1 Tablespoon cilantro, chopped finely

Fresh corn or flour tortillias for dipping

Instructions

Pre-heat oven to 400 degreese.

Saute ground beef in a small, oven proof skillet or enameled cast iron casserole baker.  Saute ground beef until cooked and slightly browned.  Add beef broth,  salt, black pepper, cumin & paprika.  Cook for 3 – 4 minutes.  Remove meat from skillet.  Add oil to skillet; saute jalapenos and cook for about 3 minutes; add ½ the chopped tomatoes and cook for a couple of minutes.  Remove pepper mixture from skillet.  Wipe excess oil out of skillet.  Return skillet to burner and 1/3 cheeses and meat to skillet.  Add tomatoes/peppers mixture; add cheeses again, then meat.  Top with remaining cheeses and sprinkle top with chili powder.  Cook in oven for about 5 minutes, or until cheese is fully melted.  Remove from oven and top with remaining tomatoes, and cilantro.  Serve with corn or flour tortilla chips.