The biggest Flex of this recipe is using American cheese I know some of you are going to be like that's not cheese stop it it's actually miraculous invention it has sodium citrate in it it melts and it stays melty and gooey and that's what you want in a queso I include a slightly sharper cheese this one is Monterey Jack I always like to.

Shred my own cheese because the pre-shredded one is tossed in some cellulose to prevent clumping in the bag and it doesn't melt as well I'm delighted with how mine looks right now it's perfectly smooth and melty and runny


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