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– Diced Green Chilies – Diced Jalapeños – Half and Half – Pepper Jack Cheese – Velveeta – Butter – Minced Cilantro – Onion Powder – Garlic Powder – Additional Spices
INGREDIENTS LIST
Puree diced green chiles and diced jalapeños in a food processor.
Combine all ingredients in a large pot over medium-low heat.
Stir often until smooth.
Scrape the bottom of the pot with your stirring spoon to prevent the cheese from sticking to the bottom. Turn the heat to low if necessary.
Serve warm. Store leftovers in an airtight container in the fridge for 3-4 days.
Get the detailed instructions and printable recipe card at: thegunnysack.com/queso-recipe/