TRUE MEXICAN QUESO

True Mexican Queso

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CC MCCART-FROST

By
@CCMCCART

Okay, this take a bit longer then the standard Rotel recipe, but I think you'll find it worth the little extra you'll go through. I got this recipe from the CopyKat recipe site, a fun 'go to' place.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    double boiler
  • 1 large
    tomato, diced
  • 1/2 medium
    green bell pepper diced small
  • 1/4 medium
    onion diced finely
  • 2 can(s)
    chopped green chilis with juice
  • 1 Tbsp
    garlic powder
  • 1 tsp
    onion powder
  • 2 tsp
    salt
  • 1 c
    butter
  • 3 lb
    velveeta cheese cut into 1/2" cubes
  • 2 1/2 c
    milk

How to Make TRUE MEXICAN QUESO

Step-by-Step

  1. Prepare all ingredients for cooking. Do Not Use Water at this time. Keep water on Simmer on additional burner.
  2. On medium heat in large saucepan melt 1 stick butter and all ingredients except garlic powder, onion powder, salt, cheese and milk. When all veggies are tender and onions translucent add to the double boiler and then add your cheese. When cheese has melted add the remaining ingredients. Cook over low heat and stir occasionally for 1/2 hour so that all of the flavors blend well.
  3. This queso can be stored in the frig for up to 14 days in air tight container. To reheat use a microwave or over a pan of water.
    Excellent over enchiladas, tortillas just wrapped with butter or over your favorite nachos.

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