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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Yum! I'm one of those who struggles with getting the cheese to blend into sauces (I'm sure it...