Yummy! I first made this for a Super Bowl party last February, & even though there were only 4 of us, we finished most of it because it was just so delicious. The only thing that I should have followed the recipe more closely for was to cook the tomatoes just until they were softened. Even though I had seeded the tomatoes, they were still very juicy. I was worried about all the juice I saw in the skillet, so I ended up cooking until most of the liquid had evaporated. Unfortunately, this ended up making my queso drier than it should have been. Next time, I will only reduce the liquid slightly to get a smoother, more "dippable" consistency. Either way, still delicious! I served it in my fondue pot (which was placed inside a larger bowl filled with boiling water with a Sterno lit underneath) to keep the queso warm.

In Mexico this dish is ofter served in a sizzling cast iron plate. If you pour it in a bowl you'll have a rock in a few minutes. A delicious rock, though.

this is yummy!! it firms up pretty fast so I may transfer to a heated dish next time.