Beef short ribs, double smoked spuds, and smoked Velveeta Qesso dip

[one eyed jack]

 
Ill dig my recipe out and PM it to ya. Itis one from Monterey House restaurant from 40 yrs ago in Houston..

THanks a bunch for that.  I really appreciate it. 

 

[hoity toit]

[h4]  [/h4][h4]Montereys House Dip -  here ya go my friend..[/h4][h4]Ingredients[/h4]

• 1 pound American cheese
• 1/2 cup chopped yellow onion
• 1/2 cup thinly sliced celery
• 2 large green peppers such as anaheim or hatch peppers, diced fine
• 1/3 cup milk
• 2 tablespoons butter

[h4]Instructions[/h4]
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

 

[one eyed jack]

 
Ill dig my recipe out and PM it to ya. Itis one from Monterey House restaurant from 40 yrs ago in Houston..

I got the recipe HT.  Thanks again.

 

[hoity toit]

 
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

 

[one eyed jack]

 
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