I gave it 5 stars for the chicken broth idea. So smart. Keeps it from burning to the pan. I made mine with drained organic salsa, canned green chilis and cubed linguica. The bomb.
I have only ever melted American cheese with milk in the past and clearly I have been doing it wrong all of these years. The chicken broth melted it into a perfect consistency without it burning...
Great idea to use broth. It tasted great. I miss having the occasional Friday night Mexican restaurant now that I've moved to the Northeast. My daughter's favorite.
I used one green and one red bell pepper instead of the mushroom and used Velveeta and cheddar cheese in 1:1 ratio and using only 2 lbs of cheese total in 3/4 cup of chicken broth. The amount o...