Quejos Ancient Foods , www . quesava . com
KABOBS |
1 lb steak |
cut into 1 inch cubes |
1 small pkg |
mushrooms , quartered |
1 large |
red onion , cut into 1-inch pieces |
2 large |
green bell peppers , cut into 1-inch pieces |
1 large bag |
Quesava Cheddar Poppers |
3 Tbsp . |
olive oil |
salt |
CHEESE SAUCE |
1 cup |
Velveeta , cubed |
1 / 2 cup |
Monteray Jack , shredded |
2 Tbsp . |
salted butter |
3 / 4 to 1 cup |
milk |
1-2 Tbsp . |
Worcestershire Sauce |
salt and pepper , to taste |
INSTRUCTIONS
1 . Soak wooden skewers in water for 10 minutes so they do not burn in the grilling process .
2 . Cut 1 pound of steak into cubes . 3 . Preheat grill or BBQ to medium-high heat
4 . Thread steak , vegetables and Quesava Cheese Poppers onto skewers . Brush with oil and season with salt .
5 . Grill 5-7 minutes per side or until desired doneness is achieved .
6 . For the cheese sauce , combine all the ingredients except the milk in a pot . Once cheese is melted , slowly stir in the milk to create a velvety consistency .
7 . Enjoy your kabobs by dipping them in the cheese sauce .
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