In the event that you don't prefer to utilize the microwave, you can make this queso on the stovetop in a little pot. Simply heat over low warmth, blending continually.
You're going to treat the pile of cheddar cuts like a solitary square of cheddar here. Get a blade, and cut the "hinder" into 1" solid shapes. Spot the 3D squares into a microwave safe glass dish.
At that point, include the tomatoes and green chiles from the can. No compelling reason to mix. Simply dump them directly on there, at that point stick the bowl in the microwave.
Microwave your queso on high for three minutes, and give it a decent mix. Contingent upon the intensity of your microwave and the sort of cheddar you utilized, your veggie lover queso might be done at this point.
It's done cooking when you have a smooth, rich blend in the wake of mixing. There might be a few irregularities in your completed queso before you mix. They will dissolve down following a couple of moments of blending.
- 1 7-ounce package Chao Creamy Original Slices - cut into 1" pieces (Just cut through the whole stack of slices, like in the photo above.)
- 1 cup diced tomatoes and green chiles - undrained (about half of a 15 ounce can)
- Put cheese and tomatoes into a small microwave-safe bowl.
- Microwave on high for 3 minutes (see note), and stir. Keep microwaving in 1-minute increments, stirring well each time. Your cheese will be fully melted before it looks fully melted. Before deciding to pop the dip back in, try breaking up the chunks of cheese with your spoon. They might just need a little bit of help to combine into the queso. My queso took just two 1-minute rounds in my little low-power microwave, for a total cooking time of 5 minutes. A more powerful microwave might not need that extra minute.
- Serve with your favorite things to dip in queso!
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