Ro*Tel Tomato and Green Chile Recipes
Lots of good recipes, some of them my originals.
http://www.texmex.net/Rotel/main.htm

Ro*Tel Tomatoes and Green Chiles have long been a staple in Tex-Mex cooking. If you live in an area where this brand is not available, you can substitute Old El Paso, Hunt's or other brand of tomatoes and green chiles. Ro*Tel now has many different varieties from mild to extra hot and others. Choose the variety that suits you. Try making your own salsa too, by adding some garlic and cilantro to a can of Ro*Tel and any other spices you like, plus a little lemon juice.

"HOT" ARTICHOKE DIP

• 1 can (13 1/2 oz.) artichoke hearts, drained and chopped
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
• 1/2 cup mayonaise
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce

Thoroughly combine all ingredients. Place in a 1-quart casserole. Bake in a 375 degree F. oven for 30 minutes or until hot and bubbly. Let cool 10 minutes before serving. Makes 2 1/2 cups dip.

LONE STAR CHILI DIP

• 2 cans (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
• 1/3 cup firmly packed brown sugar
• 2 teaspoons lemon juice
• 2 teaspoons chili powder
• 1 teaspoon cornstarch
• RO*TEL Jalapeno Meatballs (recipe below)

Combine all ingredients except meatballs in a small saucepan; heat to a boil. Reduce heat, simmer over low heat until sauce is thickened, about 15 minutes. Serve with RO*TEL Jalapeno Meatballs. Makes about 2 cups sauce.

JALAPENO MEATBALLS

• 2 pounds ground beef
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
• 1 cup cracker crumbs
• 2 eggs
• 1/4 cup chopped onion
• 1/4 cup chopped fresh jalapeno peppers
• 1 tablespoon granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preheat oven to 425 degrees F. In a large bowl, thoroughly combine all ingredients. Shape into 1-inch balls; place in two 9 x 12 x 2-inch baking dishes. Bake 20 to 25 minutes or until done. Serve with Lone Star Chili Dip. Makes about 72 meatballs.

FIESTA CHICKEN
http://www.texmex.net/Rotel/main.htm

• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 2 cans (10 oz.) Mexican Festival RO*TEL, undrained
• 4 green onions, sliced
• 1 can (2 1/4 oz.) sliced ripe olives, drained
• 1 package (16 oz.) yellow rice, cooked according to package directions
• sour cream (optional)
• shredded cheddar cheese (optional)
• cilantro (optional)

Combine first 3 ingredients; roll chicken in flour mixture. Brown chicken in oil in a large skillet over medium-high heat. Add tomatoes and next 2 ingredients. Heat to boiling, reduce and simmer 20 minutes or until sauce has thickened. Serve chicken mixture over yellow rice and top with sour cream, cheddar cheese, and cilantro, if desired. Makes 6 servings.

JUDY'S TORTILLA SOUP

• 2 tsp. oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 (14.5 oz.) cans Swanson chicken broth
• 1 (10 oz.) can Rotel diced tomatoes with green chiles
• 1 cup cooked chicken breast, chopped or shredded
• 3/4 cup water
• 1 tsp. Ground pure red chile powder
• 2 Tbsp. flour
• 3 small corn tortillas, sliced into 1/4 inch strips
• 1 fresh serrano pepper, stemmed and seeded, finely chopped
• 1/2 cup shredded Cheddar cheese
• 1//4 cup sour cream

In a Dutch oven or large pot, saute garlic and onion oil until onion is soft. Add chicken broth, Ro Tel tomatoes and chiles, chopped or shredded chicken, water and red chile powder. Bring to a boil, reduce heat, cover and simmer 20 minutes.

While broth simmers, bake tortilla strips on a cookie sheet at 350 degrees for about 7 minutes, or until crisp, but not brown. Remove strips from cookie sheet when done and set aside to cool. After soup has simmered 20 minutes, mix the 2 Tbsp. Flour with ¼ cup water, stir until smooth and add mixture to the soup. Bring the soup back to a boil then turn heat back to low after it boils and stir until thickened.

To serve: place tortilla strips in the bottom of two soup bowls, cover strips with soup mixture, and garnish with your choice of cilantro leaves, fresh serrano pepper, shredded cheese and sour cream. Makes two generous servings. Can be doubled.

CLASSIC STUFFED PEPPERS
http://www.ro-tel.com/recipes/index.html

• 1 box (7 oz) Success Rice (2 bags)
• 6 bell peppers
• 1 lb sweet Italian sausage
• 2 cans (10 oz each) Ro*Tel Diced Tomatoes and Green Chilies
• 2 cups (8 oz) shredded Monterey Jack cheese

Preheat oven to 350F. Prepare rice according to package directions. Meanwhile, remove tops and seeds from peppers. Blanch peppers in boiling water for 5 minutes; drain. Remove sausage from casing. Crumble meat into 5-qt saucepot. Cook over medium heat, stirring, until browned; drain. Stir in rice, Ro*Tel and cheese. Spoon filling into peppers; place in 8x8x2-inch baking dish. Bake 20 minutes

Makes 6 Servings.

PASTA WITH CRAB ARRABIATA SAUCE
http://www.ro-tel.com/recipes/index.html

• 1 box (16 oz) penne pasta
• 1 jar (26 to 28 oz) tomato and basil pasta sauce
• 1 can (10 oz) Ro*Tel Diced Tomatoes and Green Chilies
• 1/2 cup heavy or whipping cream
• 1/4 cup dry white wine
• 1 pkg (8 oz) Louis Kemp Crab Delights, flake style

Prepare pasta according to package directions. Meanwhile, in 3-qt saucepan, mix remaining ingredients except crab. Over medium heat, heat to boiling. Reduce heat; simmer, uncovered, 15 minutes or until sauce is slightly thickened. Stir in crab; heat through. Spoon sauce over pasta.

Makes 6 Servings.

KING RANCH CHICKEN
http://www.texmex.net/Rotel/main.htm

• 1/4 cup margarine
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
• 2 cups cubed cooked chicken
• 12 corn tortillas, torn into bite-sized pieces
• 2 cups (8 oz.) shredded cheddar cheese

Preheat oven to 325 degrees F. In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, RO*TEL and chicken, stirring until well blended. In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Serves 8.

JUDY'S GOOD AND EASY CHILI

• 1 ½ lbs. Ground round, chili grind or cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can Ro Tel tomatoes and green chiles
• 3 cups water
• 1 cup leftover coffee
• 2 beef bullion cubes or 1 Tbs. Beef soup base
• 1 tsp. oregano
• 2 tsp cumin
• 3 Tbsp chili powder
• Red or Cayenne pepper to taste
• salt to taste
• 2 cans Bush's Chili Beans or Ranch Style beans with liquid
• 1 can black beans, drained

Brown beef and onions together. Drain. Place mixture in Dutch oven or stockpot or crockpot. Add remaining ingredients except beans. Taste for salt. Cook for 1 hour unless using crockpot. Add beans and cook for another 30 minutes.

JUDY'S MEXICAN RICE

• 2 tablespoons vegetable oil
• 1 cup uncooked rice
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (10 oz.) RO*TEL Tomatoes & Green Chilies

Directions: In a medium saucepan, saute rice, onion and garlic in hot oil until the rice is golden. Stir in remaining ingredients; heat to a boil. Reduce heat and cover; simmer for 30 minutes. Serves 6.