1 lb velveeta
2 to 3 Tbsp chicken broth
1/4 tsp ground cumin
1/2 tsp seasoning salt
2 dashs hot pepper sauce, to taste
Melt all ingredients together in a saucepan, slow cooker, or microwave. Stir often to prevent sticking or scorching.
Note: This is also great on top of burritos and quesadillas. The chicken broth helps keep the queso from turning thick and chunky when it cools off. If this is not spicy enough for you, you can add either more hot sauce some minced up jalapenos.
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