1 tbsp. butter
Red pepper
Green pepper
1 can cream of potato soup (blended)
1/2 c. picante sauce
1/2 tsp. cumin
3/4 c. Monterey Jack cheese, grated
3/4 c. Cheddar cheese, grated

Saute in 1 tablespoon butter 1/2 cup red and green pepper. Add 2 cans cream of potato soup, 1 can milk, 1/2 cup picante sauce and 1/2 teaspoon cumin. Cook until heated through. Add 3/4 cup Monterey Jack cheese; add 3/4 cup Cheddar cheese. Heat until cheese is melted.