- 2 cups Hy-Vee shredded pepper jack cheese
- 1 cup Hy-Vee heavy whipping cream
- 1 jalapeno, sliced, for garnishing
- Hy-Vee crushed red pepper, for garnishing
- Hy-Vee tortilla chips
Combine Hy-Vee shredded pepper jack cheese and Hy-Vee heavy whipping cream in a 6x2-in, cast-iron skillet. Cover with foil. Grill over medium-high heat for 10 minutes, stirring occasionally. Garnish with jalapeno slices and crushed red pepper.