Queso con Morron (Cheese with Whole Red Peppers )

• 32 ounces, weight Velveeta Or Cheezeeta Cheese
• 1 cup, 8 tablespoons, 1/2 pinches Evaporated Milk
• 1/4 cups Canned Whole Red And Peeled Pepper

1. Cut the cheese in cubes and add them to a clean saucepan on medium heat with a little bit of evaporated milk (about 1/4 cup).
2. While that starts to melt, cut the canned peppers into small pieces.
3. Add the remaining evaporated milk to the cheese and give the cheese a stir.
4. Add the whole red and peeled peppers in little pieces.
5. Stir until the cheese is all melted and looking smooth.
6. Place it in a bowl and wait until its at room temperature, about 30 minutes.
7. Cover it with film paper and place it in the fridge for 1 hour, and it will be ready and delicious!

weight velveeta, milk, red

Taken from tastykitchen.com/recipes/main-courses/queso-con-morron-cheese-with-whole-red-peppers/ (may not work)