1/2 pound sliced white American cheese roughly torn or chopped into 1" pieces
2 tablespoons chopped green chiles frozen or canned will work fine
1 tablespoon pickled jalapeño slices diced fine
1 tablespoon juice from the pickled jalapeños
1/3 cup milk
1/4 cup water
1/8 teaspoon cumin
8-12 ounces grilled steak warm or room temperature
Combine the cheese, green chiles, jalapeños, jalapeño juice, milk, water, and cumin in a medium size glass bowl. Microwave for five minutes, pausing to stir after every minute. The dip will be very watery at first, but it will thicken as it finishes cooking. While the dip is cooking, slice the steak as thinly as possible and then cut into bite-size pieces. Add the steak to the queso when it finishes cooking. Stir to combine and let rest 3-5 minutes before serving. Serve hot with chips for dipping. Enjoy!