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Why oh why have I purchased more expensive Mexican cheeses when good old White American works better???! This is wonderful. Thanks for sharing. Made for Fall Pac 2011.
I recently found a recipe very similar to this; praise be that someone figured out it was AMERICAN cheese. Who'd a thunk it? Not I. I followed this recipe, as written, except I reduced it by half. We proceeded to scarf it down. Next time, NO halfsies. This is pretty much perfect, if you love the cheesy dipping sauce at your closest mexican joint. Thanks so much for sharing, Dr. Harris!
Great queso recipe! We loved the flavor and it had just the right amount of heat. Thank you!
Fantastic!!! It really does taste like some of the Mexican restaurant's queso dips. I made this as written, though scaling it back to 1/2 of the amounts and did opt to use the jarred peppers and 1 teaspoon of the juice. Next time I will slightly increase the red pepper and juice a bit for just a little more heat/kick. Served this as a appy/snack while waiting on my DS's girlfriend's bday dinner to finish and it was a huge hit with both of them. Thanks for sharing the recipe. Made for "Best of 2013" Tag game.
This was enjoyed by all! I too have made several other quesos using Mexican cheese. This one with white American was perfect. I used fat free half-and-half. It thickens up quickly when it starts to cool, so I need to remember that and add a bit more half-and-half.
Very good dip. Made it in a Fondue Pot. I also used more Half and Half because I like it more thin. Family loved it and did say it tasted as good as a restaurant sauce. Will make this from now on.
Excellent! My family of taste testers said this wasn't just like the stuff in restaurants, it is better! I don't have a double boiler, so I just melted the cheese and half and half over low heat. I also used fat free half and half and it was perfect!