Will initially be soupy because of the excessive amount of liquid needed to cook the pasta properly. Can be remedied with extra cheese (using full block as opposed to 8 Oz pkg) l. Also a mixture of cornstarch once recipe is complete. I make the larger portions because of the size of my family.. recipe is very adjustable friendly for amount of spice and portions size.
I also like to use the pre cooked pkg of chorizo sausage and then cut into medallions prior to starting to cook everything.
Most importantly I love to adjust my ingredients for the people I am making thiis for. Can really adjust everything from the rotel and chilies or with jalapeños, jalapeño jack VS monterrey jack and chorizo
VS kielbasa/Italian sausage.
Each change add a new level of heat to the flavor, however none of these changes make the final outcome so spicy that it is uncomfortable. All just add flavor depth not just heat.
