To make the Smashed Brussel Sprouts:

• Preheat the oven to 400 degrees F.
• Prepare the sprouts by trimming the base of the sprouts and removing the outer leaves.
• Bring a large pot of water to a boil with 2 teaspoons of kosher salt. Add the sprouts to the boiling water and boil for 9 minutes.
• Remove from heat and carefully pour the spouts into a colander and discard the water. Run the spouts under cold water immediately.
• Dry the sprouts with a clean dish towel (do not skip!) and add to a bowl. Toss the sprouts with the oil and spices.
• Spray a very large (or two large) baking sheets with cooking spray. Place the seasoned sprouts on the sheet and very carefully smash them with a heavy bottom glass or jar.
• Bake 15 minutes. Remove the sprouts from the oven. If you need to, smash them again to get them as flat as you would like. Flip the sprouts and bake for an additional 10 minutes or until the sprouts are crispy.

****Brussels Sprouts vary in size, keep an eye on them, your cooking time will depend on how big they are and how smashed they are. The sprouts are done when they are crispy on the outside and tender on the inside.****

To make the Queso:

• In a medium-size saucepan over medium-low heat add the green chiles, cream cheese, heavy cream, add the shredded cheese in small increments (about 1/2 cup at a time).
• Continuously stir the queso as the cheese melts until all the cheese has been used. Add additional heavy cream or milk until it reaches your preferred consistency.

To Serve

• Serve the smashed sprouts and queso immediately while piping hot!