THanks a bunch for that. I really appreciate it.
The real secret to a flavorful queso is sauteeing your vegetables until they are cooked almost all of the way through, you want there to be a tough of crunch when you begin to add in your American cheese. Place the choppped onion, thinly sliced celery, and diced peppers in a saute pan over medium heat, add the two tablespoons of butter, and saute until the onions are translucent. In a medium pot add American cheese, sauteed vegetables, and milk. Heat on a low to a medium heat until the cheese is melted.
Yield: approximately 2 1/2 cups
I truly love Tex Mex and Mexican food and appreciate any tip that enlightens me as to the trick of their trade. Thank you.
Just to make sure; Is the American cheese that you are talking about like the Kraft singles but in block form? I believe that I have seen it like that.
Yes Sir, get a 5 lb block of the american,,, do 1/2 of it per batch....keeps well in the frig after making too..about 2 weeks. just microwave / nuke it to warm it up everyday for snakin with tortilla chips