February 2017 COTM: The Tex-Mex Cookbook --chapters 7 through 11 (reports)
MI TIERRA’S CHILI CON QUESO, page 202
Velveeta, sharp cheddar and cream, melted until creamy and smooth. Minced pickled jalapeño, tomato and onion are stirred in. Scoop it with tortilla chips.
Couldn’t be easier and tastes better than the usual Velveeta/Rotel version. I say this as a long-time fan of the Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude