The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: May 24, 2012
I made this for my sons grad party and it was a hit !! I added 6 oz cheam cheese, 2 T. garlic and put in all queso cheese. It melted great. I did sub poblano chilies because I am a whip when it comes to hot. This is a keeper !!!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
Reviewed: May 19, 2012
Yum! I'm one of those who struggles with getting the cheese to blend into sauces (I'm sure it has something to do with realizing what a good melting temp should be...., at least, I'm pretty sure....). With this recipe, I had the same problem, but this time, I didn't give up. The flavor of the glumpy mess was too good to give up on, so I simply got out my hand blender wand and gave the mess a whirl. Sure enough, success! --- It wasn't quite as smooth as I would have wanted (again, probably a temp issue), but I simply warmed the smoothed out sauce slowly until it became much smoother. As per the suggestion of the user who used picante instead of veggies, we substituted salsa verde. Also, in the end, we decided that using extra milk and salsa verde made for a lower fat version of the same thing. At first, the change seemed a bad idea - after all, we were used to a lot more cheese clinging to our tortillas, but with a second thought, it seemed just fine - more a state of mind than anything, it seems - and from that point we simply enjoyed it. THEN IT OCCURRED TO US THAT, WITH EXTRA MILK, THIS CLEARLY WOULD MAKE A GREAT CHEESE SAUCE FOR ENCHILADAS...... SUPER YUM! Thanks for a great recipe, and a clue as to how to alter it into more great things..... Queso asadero rocks! This German didn't know just how much more meltable it is until now, but I'm sure glad to know now, finally!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed: Mar. 27, 2012
I must have done something wrong. I followed the directions but it came out stechy and turnd to cement as soon as it cooled. Also very bland even with hot ausce added.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Feb. 15, 2012
I love this dip! I made it as is and it was delicious. For the shredded chicken, i took two frozen chicken breasts, and added them to a pot of water - to the water I added some cumin, corriander, garlic salt, salt and pepper, emeril seasoning, 3 dried red peppers, and chicken boullion powder. The chicken was so flavorful! This recipe was awesome as is, but the last time we made it we tried refried instead of black beans and that turned out delicious as well. Def will be making this one for yrs to come.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.5 star rating.
Reviewed: Dec. 29, 2011
Mine never combined. Ever.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed: Dec. 24, 2011
This recipe did not work for me. I ended up with a stringy glob of cheese in a pool of liquid. I cooked and stirred for some time trying to incorporate the liquid into the cheese but I was unsuccessful.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
Reviewed: Nov. 10, 2011
Finally a real queso recipe! This recipe was authentic and yummy and will make it again and again.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
Reviewed: Sep. 19, 2011
I followed the recipe exactly and it was quite stringy still from the shredded cheese, and hardened on our burritos... Perhaps it needed more milk? I stirred the cheese in for about half an hour and it was not getting melted down enough no matter how much I stirred... I might try this again, but add more milk next time.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
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Reviewed: Jul. 24, 2011
This is queso is very mild in flavor, and in my opinion the 1/4 c. milk is too much. I had to simmer it down for 10 minutes so it would thicken up. Thanks for posting Melony1976 :)
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Photo by Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
Reviewed: Jul. 20, 2011
I was more excited with the idea than the end result. I added more milk to make it more sauce-like in texture. It was good, but not as good as I was hoping. We threw it on some nachos with refried beans and sour cream.
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Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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