For Spicy Queso: In a pot, heat Wesson Canola Oil and sauté garlic and jalapeno for 2 minutes. Add evaporated milk, chili powder and cream cheese. Cook until cream cheese melted. Add Cheddar cheese. Cook for 5 minutes. Stir in Rotel and remove from heat
To make the Sundae Layers: Preheat Wesson Canola Oil to 360°F
In a pan, sauté sausage meat until fully cooked. Drain and set aside
Fry tater tots in oil until crispy and hot
To make sundaes, layer tater tots, sausage meat, shredded cheddar, tomatoes, olives and pickles in a tall wide mouth glass. Top with warm queso
Tip: This recipe makes a super make it yourself Sundae bar. Just arrange ingredients in bowls along with sundae glasses, long forks and queso in a fondue pot. Your family and guests can layer their favorite ingredients
Ingredients
1 tbsp Wesson Canola Oil (for Queso)
1 clove garlic, minced (for Queso)
1 jalapeno, seeded and diced, optional (for Queso)
1 (12 oz.) can evaporated milk (for Queso)
1/2 tsp chili powder (for Queso)
8 oz. brick cream cheese, diced (for Queso)
8 oz. sharp Cheddar cheese, shredded (for Queso)
1/2 cup Rotel diced tomatoes & green chilies, optional (for Queso)
