Categories: Appetizers, Meats, Cheese, Tex-mex 
      Yield: 1 lot 
  
      1 ts Vegetable oil 
      1 ts Chopped Jalapeno 
      1 tb (heaping) chopt Bell Pepper 
      1 tb (heaping) chopt onion 
      1 ts (heaping) chopt celery 
    1/4 ts Granulated garlic 
      1 c  Chicken broth (Lo/No Salt) 
    1/2 lb Sausage links (thinly slice) 
    3/4 lb (approx) Kraft American 
           -Cheese, grated  NOT Cheddar 
           -NOT Velveeta! 
    1/4 c  Chopped tomato 
  
    Heat oil in a large skillet over medium heat; add peppers, onions 
  and celery and cook until tender. Add garlic and chicken broth. In a 
  separate skillet, cook and drain sliced sausage. Add sausage to 
  vegetable mixture. 
    Start sprinkling in cheese, stirring to melt. Add cheese until 
  queso is the desired thickness. Stir in chopped tomato. 
    Serve queso with chips as an appetizer, or, over smoked potatoes, 
  baked potatoes, sauteed spinich, broccoli, fried potatoes or noodles.