Reviewed: Jul. 1, 2008

Haven't made this recipe but know from experience that the method of cooking is listed incorrectly. After cooking vegetable/pepper mix it is best to add a little flour to the mix about 1 tbsp. After that add milk simmer while whisking to insure that it doesn't curdle. Last add cheese about 1/4 cup at a time and mix until melted. To ensure proper consistency do not add to much cheese at once or it will clump and make a stringy consistency.

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Reviewer:

Jon F.

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Reviewed: Nov. 1, 2007

I was able to somewhat salvage this recipe by adding a brick of cream cheese (fixed the consistency) and a can of diced tomatoes (for flavor). Still needs more work.

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Leila

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2007

This was very good but I made a few changes...I used 5 cups of old cheddar instead, added 1/2 green pepper, an extra medium onion (2 total) and only used 1/2 cup of milk.

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smilesjennyren2

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 14, 2007

I will NOT be making this recipe again. I love a good queso, but the consistency of this one was very wrong. It was a blob of stringy cheese and very thin liquid. The flavor was just ok, it needed a lot more spice.

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Janna

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Mineral Wells, Texas, USA

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Reviewed: Jan. 12, 2007

We were having friends over and were excited about making a good queso recipe. We love queso, but won't make this recipe again. Even using hot chilis, this recipe was very bland. Also, the consistency wasn't what you normally see in good queso recipes. it was stringy and started to separate and became very watery. I was dissapointed with the result considering the time it took to prepare.

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Reviewer:

K. Kelly

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Reviewed: Oct. 30, 2006

One of the few queso recipes that DOESN'T contain processed cheese food...finally! I'm from Albuquerque so this definitely reminds me of home...okay I spoke too soon. After I made this I found I didn't like the consistency. Too Bad, So Sad, guess I'm going back to Velveeta.

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