True Mexican Queso

By MelanieAnn

Ingredients

• Double Boiler
• 1 large tomato, diced
• 1/4 medium green bell pepper, diced small
• 1/4 medium onion, chopped finely
• 2 cans choppws green chiles with juice
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt (or not, the Velveeta is salty)
• 1 cup butter
• 3 pounds Velveeta cheese, cubed into 1/2" cubes
• 2 1/2 cups milk

Details

Adapted from google.com

Preparation

Step 1

Prepare all ingredients for cooking. Do not use water at this time. Keep water on simmer on additional burner.

On medium heat in a large saucepan, melt 1 stick of butter and all ingredients except garlic powder, onion powder, salt, cheese and mild, When all vegetables are tender and onions are translucent, add to double boiler and then add cheese. When cheese has melted, add remaining ingredients. Cook over medium heat and stir occasionally for 1/2 hour so that all of the flavors blend well.

The queso can be stored in the refrigerator up to 14 days in an air tight container. To reheat, use a microwave or over a pan of water.