This is a recipe for a queso cheese suitable for dip, topping for chicken enchaladas, chicken nachos, and many texmex faforites. The origional recipe was for a restaurant, so I had to scale down for home. Please let me know if it works for you.
1/4 can chicken broth
3 tblspn flour
2 1/2 cups milk
1 1/4 lb white american cheese grated (I've intended to try substitute Montery Jack, but haven't yet)
1/4 tspn garlic powder
1/4 can Rotel (diced tomato & peppers)
1/2 med fresh tomato diced
1/2 med yellow onion diced (optional)
1/2 med bell pepper diced (optional)
Heat broth and milk over med heat, slowly adding cheese, stiring until melted. Add flour and garlic.Stir until it starts to thicken, add fresh tomato and Rotel. Saute onion an bell pepper in small skillet until soft, then stir into cheese mixture. Best served hot, as it will thicken when cooled. Super flavor!