Things I love about this recipe: 1) It's incredibly simple 2) It uses a few basic ingredients and lets them do the work as far as flavor/texture is concerned rather than adding countless extra ingredients 3) It tastes authentic. I read the reviews for this and contemplated reducing the butter, but I wanted to trust the author and in my opinion, the 1 cup of butter is just the right amount to "coax" the cheese into melting slowly (yet doesn't create a buttery layer while cooking). I may have used a little less on the Jalapenos, but that's really just personal preference. As many of the other reviewers have pointed out, cook it on a LOW setting (ex: simmer or just above). It will turn out better that way. And it helps to add the shredded cheese in small amounts (i.e. adding it slowly rather than all at once). I did the same thing with the sour cream. In the end, it came out perfect. I will warn people that this comes out tasting a little on the salty side, probably because of the butter. I would definitely go for an unsalted butter, if you're considering buying some before making this recipe. Very authentic, though. Tastes, as some have suggested, just like the stuff from Mexican restaurants. Maybe more appropriately called "queso". I used mine atop a plate of nachos with taco beef sprinkled all over. Healthy? Hell no. Delicious? Hell yes.
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Things I love about this recipe: 1) It's incredibly simple 2) It uses a few basic ingredients...