| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Tex-Mex |
Appetizers, Meats, Cheese, Tex-mex |
1 |
Lot |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1 |
ts |
Chopped Jalapeno |
| 1 |
tb |
(heaping) chopt Bell Pepper |
| 1 |
tb |
(heaping) chopt onion |
| 1 |
ts |
(heaping) chopt celery |
| 1/4 |
ts |
Granulated garlic |
| 1 |
c |
Chicken broth (Lo/No Salt) |
| 1/2 |
lb |
Sausage links (thinly slice) |
| 3/4 |
lb |
(approx) Kraft American Cheese, grated NOT Cheddar NOT Velveeta! |
| 1/4 |
c |
Chopped tomato |
INSTRUCTIONS
Heat oil in a large skillet over medium heat; add peppers, onions and
celery and cook until tender. Add garlic and chicken broth. In a separate
skillet, cook and drain sliced sausage. Add sausage to vegetable mixture.
Start sprinkling in cheese, stirring to melt. Add cheese until queso is
the desired thickness. Stir in chopped tomato.
Serve queso with chips as an appetizer, or, over smoked potatoes, baked
potatoes, sauteed spinich, broccoli, fried potatoes or noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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