RED LOBSTER NACHOS RECIPES

Our IP Version of ROSA’S CAFÉ AND TORTILLA FACTORY’S Queso Supreme with Sausage, Tomatoes, and Chiles Want to make queso for dinner? Try this old-school version, stocked with sausage and modeled on the one served at Rosa’s Café. It’s always served with a simple salsa on top. You can skip our pared- down mix of tomatoes and scallions that sort of replicates theirs and instead buy a readymade salsa or pico de gallo at the store. But the flavors won’t be as fresh. Avoid Italian- flavored sausages (or any with lots of added flavorings). Instead, look for a simple, fresh sausage mixture. (You can often buy sausage meat in bulk at the meat counter.) If you want to take this queso over the top (and deviate from Rosa’s classic), substitute fresh Mexican chorizo, removed from its casings, crumbled, and browned in the insert. There’s no heat here, other than the chiles in the cans of Rotel tomatoes. If you want the queso spicy but aren’t exactly sure how spicy you can handle it, use one can of mild Rotel tomatoes and one of hot. In the restaurant, the dip is served in a fried tortilla (or tostada) bowl. If you want to get authentic, buy several and serve the dip in them. (Just FYI, we had to increase the amount of dip to get the proper pressure in an IP, so you’ll need two, maybe three tortilla bowls.)

Provided by Bruce Weinstein & Mark Scarbrough

Yield 6 to 8 servings

Number Of Ingredients 6

• Ingredients

Make the most of this meaty shellfish with our recipes, from crab cacio e pepe pasta to crab and avocado rolls and a classic crab thermidor

Provided by OLIVEMAGAZINE.COM

Categories     

Number Of Ingredients 1

• Ingredients