MATT'S QUESO by www.country-cooking.com
1 teaspoon Vegetable oil
1 teaspoon Chopped Jalapeno
1 tablespoon (heaping) chopt Bell Pepper
1 tablespoon (heaping) chopt onion
1 teaspoon (heaping) chopt celery
1/4 teaspoon Granulated garlic
1 cup Chicken broth (Lo/No Salt)
1/2 pound Sausage links (thinly slice)
3/4 pound (approx) Kraft American -- Cheese, grated NOT
Velveeta!
1/4 cup Chopped tomato
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.
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