1- 2 tbs olive oi
1/3 cu p flour
1-2 cloves garlic
1/2 - 1 jalapeño diced - deseeded for less heat
1/2 cup milk/ half and half
1/2 cup hot water
1 can rotel original
1 cup velveeta blanco
3 cups shredded cheese - i used cheddar/ jack/munster mix
2-3 green onions chopped
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****this recipe is approximate - the ratios should be right and these are the step i took to make it****
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in a medium sauce pot heat the oil then add the flour and stir the rue.
add the garlic & jalapeño and stir the rue for a few minutes.
add the milk/ water and stir the rue till smooth and thickening starts, lower the heat and add the rotel & velveeta.
stir till incorporated.
add the rest of the cheese and stir till smooth.
add green onions and turn the heat down.
you can serve immediately in a small bowl/ place into a crockpot to keep warm/ cool down and reheat to use.
be mindful of keeping the heat low to medium - high heat causes the cheese to get stringy.
bon appetit
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