Copycat Mexican White Queso

Copycat Mexican White Queso

30 minutes - serves 6

20 slices of Amul Cheese Slices with the plastic removed (400 grams of American Cheese)

1 tbs ghee

1 green bell pepper (or 1/3 cup pickled jalapenos if you want it spicy)

1 medium sized purple onion chopped

7-8 garlic cloves, minced

1 tbs ghee

1-2 cups milk

salt to taste

1. In a small saucepot, melt the ghee over medium high heat. Add the onion and peppers to the hot pan and add a sprinkle of salt (around 1/2 tsp). Saute for around 5-7 minutes until the onions are translucent and the peppers are soft.

2. Add the garlic and saute for 30 more seconds until fragrant. Turn the heat down to medium low (on a gas stove, I turned it down all the way to low).

3. Add the amul cheese slices and milk, breaking up the cheese slices. Using a whisk, stir the mixture until the cheese and milk are fully incorporated and its smooth, about 5 minutes. Continue to add milk until you get the right consistency you want and the cheese is melted.

4. Enjoy on your next taco night (on the side of some Cucumber Corn Salad) with some tortilla chips!