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Matt's Queso

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Submitted by lmuguy

YIELD

1 batch

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 5
TEASPOON ML VEGETABLE OIL
1 5
TEASPOON ML JALAPEÑO PEPPER
chopped
1 15
TABLESPOON ML SWEET RED BELL PEPPERS
chopped, heaping *
1 15
TABLESPOON ML ONIONS
chopped, heaping
1 5
TEASPOON ML CELERY
chopped, heaping
¼ 1.3
TEASPOON ML GARLIC
granulated
1 237
CUP ML CHICKEN BROTH
½ 226.8
POUND G SAUSAGE
link, sliced thin
¾ 340.2
POUND G AMERICAN CHEESE
grated
¼ 59
CUP ML TOMATOES
chopped

Directions

Heat oil in a large skillet over medium heat; add peppers, onions and celery and cook until tender.

Add garlic and chicken broth.

In a separate skillet, cook and drain sliced sausage.

Add sausage to vegetable mixture.

Start sprinkling in cheese, stirring to melt.

Add cheese until queso is the desired thickness.

Stir in chopped tomato.

Serve queso with chips as an appetizer, or, over smoked potatoes, baked potatoes, sautéed spinich, broccoli, fried potatoes or noodles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 430 63% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 1657mg 69%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 54g
Vitamin A 10% Vitamin C 4%
Calcium 49% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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