MONICA'S QUESO
Chef: Monica Green
MONICAS ACA Y ALLA
Servings: 8

1 lb Natural white low-fat cheese (Sonoma, or Monterrey jalapeno)
1 large red bell pepper, diced finely
1 oz. uncooked and fresh spinach leaves
2 small roma tomates
1 quart low-fat milk
salt and pepper to taste

Pour 2 quarts of water in a pot. Bring to a boil. Use a medium size bowl to use as a 'melter' over the pot containing the water. Reduce heat to low setting, carefully place the shredded cheese inside bowl to melt, and wisk softly for few minutes.

Slowly add all ingredients but not the milk, and fold into the cheese. Stir as cheese begins to melt for few minutes. Add a little of the milk every 5 minutes.

The secret to this simple recipe, is in the slow process of melting the cheese and the low flame setting on the stove.