- Ready in: 30 min
- Serves: 4
- Complexity: easy
- 16 oz Queso-Melt®, cubed
- 16 oz elbow pasta
- 10 tablespoons of milk
- 10 oz Rotel Diced Tomatos, drained
- 12 slices pickled jalapenos, diced
- 2 corn tortillas, cut into 1/4inch strips
- 1 tablespoons canola oil
- ¼ cup cilantro, chopped (optional)
Cook pasta according to directions on the box.
Meanwhile, heat a medium saucepan over medium-high heat, add Queso-Melt® and 3 tablespoons of milk. Continue to stir and add remaining milk as the Queso-Melt® melts until cheese is completely melted.
While Queso-Melt® cooks, heat oil in a medium-size frying pan until hot. Add tortilla strips and cook until golden brown and crispy.
Stir tomatoes into Queso-Melt® and remove from heat. Drain pasta and put into large casserole dish. Pour Queso-Melt® mixture over pasta and stir to combine.
Top with Jalapenos, tortilla strips and cilantro.