Matt'S Queso

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Matt'S Queso to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Matt'S Queso, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 teaspoon Vegetable oil
• 1 teaspoon Chopped Jalapeno
• 1 tablespoon (heaping) chopt Bell Pepper
• 1 tablespoon (heaping) chopt onion
• 1 teaspoon (heaping) chopt celery
• 1/4 teaspoon Granulated garlic
• 1 cup Chicken broth (Lo/No Salt)
• 1/2 pound Sausage links (thinly slice)
• 3/4 pound (approx) Kraft American -- Cheese, grated NOT
• Velveeta!
• 1/4 cup Chopped tomato

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a large skillet over medium heat; add peppers, onions and celery and cook until tender

Step 2: Technique & Execution

Add garlic and chicken broth

Step 3: Technique & Execution

In a separate skillet, cook and drain sliced sausage

Step 4: Technique & Execution

Add sausage to vegetable mixture

Step 5: Technique & Execution

Start sprinkling in cheese, stirring to melt

Step 6: Technique & Execution

Add cheese until queso is the desired thickness