sounds like a plan. Some jalapeño deer sausage in some queso sounds right up my alley.My wife has a great one that she uses sausage in that is damn good. She even made it with deer sausage once.
I'll get the recipe from her later and post it up here for everyone.
Velvet can be a tad chewy, so we use Velveeta...Velvet, rotel & nuke add to it if you want.
I am no fan of over processed foods, and con queso is included. Giving a choice I take Queso flameado every time.Velvet can be a tad chewy, so we use Velveeta...
We use a double boiler instead of a microwave. It heats more evenly.
A friend of mine uses blocks of American cheese sliced up into chunks, melted and doctored up with onions and peppers. Always turns out damn tasty.
I think it's pretty hard to screw up queso.
Most grocery stores around here (DFW) have it in the deliI can't find "block" american cheese anymore even on amazon and kraft website just the sliced stuff. Any links appreciated
We don't have a microwave.That is probably the best method for sure, but most people are probably going to use a microwave. Just easier and quicker.
Great. Hungry now.My wife's recipe.
2 jars of Ragu Double Cheddar Sauce.
2 small cans of Rotel tomatoes and green chiles.
1 small onion, finely diced.
finely diced jalapeno peppers. (use as wanted for spiciness!)
1 small can, cream of mushroom soup.
1 pound of sausage, regular or hot. (she has used deer sausage and it works very well with this recipe.)
Brown and crumble the sausage. Drain all the fat from it. saute the onions and jalapenos in the sausage drippings. Drain all the fat from them as well.
Mix and heat the remaining ingredients and incorporate the sausage, onions and peppers into it. Mix well.
I can't find "block" american cheese anymore even on amazon and kraft website just the sliced stuff. Any links appreciated