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Ro*Tel It!

© Judy Howle

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

• 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
http://www.texmex.net/Rotel/main.htm

• 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.