8 oz. cheese, such as Oaxaca, Jack, or white American, shredded
1/2 cup milk
1 small tomato cut in 1/4-inch dice (about 1/2-cup)
1 Tbs. finely diced red onion
2 tsp. minced Serrano pepper (include seeds if you like it spicy)
2 Tbs. chopped cilantro
2 tsp. fresh lime juice
1 tsp. kosher salt
Place cheese and milk in a small saucepan over low heat to melt the cheese. Stir frequently to prevent burning.
For the Pico de Gallo, combine the next six ingredients in a small bowl and mix thoroughly. When the cheese has melted completely, add the Pico de Gallo and stir until thoroughly incorporated.
Pour into a bowl and serve with tortilla chips while warm.
