 |
|
Features:- Case of 12 10-ounce cans (total of 120 ounces)
- Chunky version of spicy Tex-Mex combination of tomatoes and green chiles
- Use for preparing chili, sauces, soups, stews, and dips
- Recipe tip: add to baked macaroni and cheese for color and flavor
- Variant of original family recipe from Texas' Rio Grande Valley
Life is good again:
You can't appreciate them until you can't buy them in your local stores. Thank you, thank you. Life is good again.
Great for chili con queso:
I always buy the original Rotel but the Chunky is the same thing but... chunkier. Go figure. Rotel is popular in Texas for making chili con queso (melted cheese dip, sometimes with meat, most of the time without meat, eaten with tortilla chips). I thought I'd share the recipe for everyone outside of Texas. It may not sound authentic but once you taste it you won't care. People gobble this stuff up at parties. Go easy on the Rotel at first or it'll be too spicy-hot. Most people serve the chili con queso in a crock pot. This makes a LOT of chili con queso, plenty for a party. 1 pound extra lean ground beef 1 pound breakfast sausage (such as Owen's original country sausage) 1-2 cans original Rotel diced tomatoes and green chilis (add gradually, to taste) 2 lbs regular Velveeta, cut in chunks tortilla chips (to eat it with) Brown the ground beef and the sausage over medium-high heat in a saucepan and then drain off the fat. Turn the heat down, add the Velveeta in chunks and about half of a can of Rotel. When the cheese has melted, stir it up and taste it and see if you want more Rotel. Keep adding Rotel until it's as hot and spicy as you like it. If you like it mild you won't need to add much. The chili con queso is ready when all of the cheese has melted. One thing to remember with this recipe: whatever you do, do not allow the cheese to brown.
| Binding: | Grocery | | Number Of Items: | 12 | | Package Quantity: | 12 | | Release Date: | 2006-07-18 |
|
