16th
Three leftovers make one heck of a meal.
Take one part chili, and one part pasta, and one part queso, and you’ve got a serious chili mac. Inspired by my coworker I, I was able to use up three normally good left overs, to make something much greater than the sum of it’s parts. The end result, I had the pleasure of chili mac for lunch the next day. It’s really as easy as it sounds. The method I used, was to heat all of the left overs individually, then combined them.
This is not rocket science, but is a variation on the standard chili mac which is normally chili + mac and cheese. So with that in mind, I’ll provide my not so traditional queso recipe.
1 - can of rotel
12oz - shredded pepperjack
4oz - shredded mild cheddar
1tbls - corn starch
1 cup - whole milk
1tsp - chipotle powder
In a shaker mix cold milk and corn starch. Over medium heat, melt cheeses in milk mixture. Add Rotel and chili powder, after cheese is melted and smooth.
