Preparation:
1. Cut up the cheese into cubes or slices and put them in a microwave safe bowl. Add butter and microwave on high for about 1 minute to start the cheese melting.
2. Stir. Add milk in small amounts, microwaving for 20-30 seconds between additions, until you get the consistency you like. I don't use more than
55 ml usually.
3. Chop up the tomato and peppers and add them to the cheese sauce. Heat for another 30 seconds or so and its done!
Author's Notes: I just guess at amounts and watch the microwave very carefully...but
this is our quick and easy method:
We use this for topping chicken, burritos, enchiladas and other entrees, in addition to dipping chips or pouring over a plate of nachos loaded with onions, peppers, olives, tomotoes, pepperoni, whatever. It's a pretty basic, but versatile sauce. It will keep and reheat for a short period of time - usually to the limit of the milk and butter.
Difficulty : very easy. Precision : approximate measureme |
