How Rotel Became an Essential Part of Any Queso

  • By cvbizz
  • November 4, 2020
  • 0
  • 18 Views

Read Full Article

Share This Post!

When Erin Smith, chef and owner of Houston’s Feges BBQ, makes queso, she does it the Texas way. She cuts a package of Velveeta cheese into half-inch cubes and adds them to a saucepan until — after the addition of peppers, spices, and tomatoes — the resulting mix is fully melted. By the time the queso is served alongside chips for dipping, it’s rich, yes, but also a bit spicy. Hints of chile pepper and tomatoes seep through the layers

Read Full Article


Upstate News Headlines

PHP Code Snippets Powered By : XYZScripts.com