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:cool: 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...

I know this is old hat to some, but,....I have had chicken nachos that use a chicken meat base, cooked with onion, bell peppers, garlic, in a white queso sauce. Now for the question. What possible spices/seasonings would be used? Any suggestions would be appreciated.

When making queso as in cheese dip, how do you reduce montery jack down to a dip consistency, or a little thinner? Is there another cheese that works better? Also does anyone have a good recipe for chicken nachos? Thanks in advance for your help. Mando

Hi everyone! Hope to enjoy sharing some great recipes, and learning from some of you great cooks. Thanks.