Queso blanco a.k.a Nacho sauce

This is our restaurant’s version of nacho cheese. You’ll have to scale it down to suit your situation.

4 – 9oz cans of Rotel tomatoes. Drained
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1/2 of a pitcher of America’s favorite beer, Pabst. Reserve 16 oz.
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Bring tomatoes and beer to a boil and let roll for about 5 minutes. Consume reserved 16 oz of beer. Turn heat down to low.
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5 lbs. white American. 2 1/4 lbs. cream cheese.
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Add cheese in chunks to tom/beer mix.
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Stir until all the cheese has melted. Remove from heat.
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Add 2 – 14.5 oz cans of rinsed and drained black beans.
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Add diced roasted red peppers. I don’t like them, so I don’t add a lot.
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Fry up fresh tortilla chips.
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Dig in!
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I left out the seasonings. Can’t give away all of our secrets.

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