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Bought diced tomatoes with chiles by mistake... what should I do with it?

I bought two cans of Hunt's diced tomatoes with mild green chiles by mistake.

Anyone got some recipes or ideas for what to do with them?


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  1. One of my favorite ingredients for braising fish, turkey thighs/drumsticks, or spicing up just about any recipe that calls for plain tomatoes, or tomatoes and bell pepper. They aren't very hot (though of course tastebuds vary wildly here), and my wife hates sweet peppers, so I always have a can or three in the pantry. Good in chili too, of course. I've also made some killer mac'n'cheese with a can of these, well-drained, mixed in.

    3 Replies
      1. re: Sam Fujisaka

        It's not as difficult as smoking them. At least you don't have to figure out which end to light.

    1. You could make the ever popular Velveeta dip using them instead of Rotel. Add a little cumin and dip in the tortilla chips...If you have never tried it, you'll be surprised how good it is!

      They will also pair nicely with beans - black or pinto, for a side dish or the beginning to a soup or stew.

      2 Replies
      1. re: meatn3

        Rotel dip was the first thing I thought of. I first had it in 1996 when I lived in KC. They put browned ground beef in it. I thought it was soup! It's salty goodness, great with booze.

        1. re: Boccone Dolce

          I sometimes lived on it in college. A bunch of us shared a large house and had divided into "cook" teams. The weeks that one particular team was cooking would find the rest of us getting filled up on this at happy hour at the bar a few blocks away. You could nurse a nickel beer and eat endless amounts of dip and chips!

          This is the only thing I've used Velveeta for in over 30 years - but it seems to work better than "real" cheese...

      2. In-over-under enchiladas.

        1. I use that as a base for salsa, add some red onions, cilantro, lime juice, hot sauce and an apple or peach - whalllah - great salsa.

          1. Cook some white rice, black eyed peas, and top that with the tomato mixture. Serve with real cornbread. Nothing else necessary.

            1. I use the diced green tomatoes with mild green chilies all the time as a topping for meat loaf. Here is a recipe I made this week. You can omit the can of diced green chilies I add into the meat mixture if you want. You can also substitute the Emeril seasoning with another seasoning blend. (BTW: Rotel is the brand name I usually buy). Oh, and the Velveeta dip is addictive.

              Meat loaf

              1 pound ground chuck lean
              1 egg
              1 can diced green chilies
              1 can Rotel diced tomatoes with green chilies
              1 small onion, finely chopped
              1 small can tomato sauce 8 oz
              ¾ cup seasoned bread crumbs
              1 tablespoon Emeril Essence seasoning
              ½ cup ketchup

              Combine meat, onion, ketchup, egg, chilies, seasonings and breadcrumbs. Form into loaf shape and place in baking dish. Top with the cans of Rotel tomatoes and the tomato sauce.
              Bake approximately 50 minutes at 375.

              2 Replies
              1. re: mschow

                I think I'm going to try your meatloaf recipe. I've never really made it before- bad childhood memories. Does the topping get crunchy or melt into the meat?

                1. re: cheesecake17

                  No. It just sits there and thickens. I was taught to lay a couple of strips of bacon on top. You can add the tomato sauce later or serve on the side and the top will get drier and crunchier if you turn the heat up towards the end. Try substituting crumbled crackers or panko for some or all the bread. It's a totally different texture and not as mushy. I don't know what Emeril "Essence" is; sweat? I add worchestershire sauce and mustard; sometimes mushrooms. There are a Brazilian ways to make meatloaf.
                  Use a good, lean meat.

              2. Oh man my aunt makes this dip using the diced tomatoes and chiles with cream cheese sausage and cheeder cheese with fritos scoops...so easy so great for parties...below is a link of my aunt actually cooking it with the recipe...


                1 Reply
                1. re: VeniceBchKing

                  CUTE!! I totally agree with her on the Jimmy Dean Sage sausage...it has great flavor and not much fat...I use it for my seldom-made sausage and biscuits...it really is the best!

                2. A quick one-pot meal in our house:

                  Brown half a pound to a pound of cubed chicken thigh meat in oil. Reduce the heat and add an onion, chopped, and a couple of garlic cloves, minced. Cook until the onion softens. Add a cup of rice, sautee a little longer, then dump in a can of tomatoes w/ chile. Season with cumin, cayenne, oregano, salt, and pepper. Cook, stirring occasionally to prevent sticking, and adding chicken stock or water as necessary until the rice is done. Serve topped with crumbled queso fresco or other cheese of choice.

                  1. College food flashback:

                    1 can tomatoes with chiles
                    1 can of chicken broth
                    1 can of spicy refried beans

                    Heat on stove, put shredded cheddar cheese on top, call it soup. It is filling!

                    1 Reply
                    1. re: Vetter

                      Throw in blender w/ ice, tequilla, and fresh lime juice. Serve in glass w/ salt rim.
                      A Bloody Margarita.

                    2. Warmed up and the liquid strained off, it makes a passable topping for cheese omelettes, quesadillas, huevos rancheros, and refried beans when you lack ingredients to make fresh.

                      1 Reply
                      1. re: Veggo

                        Drain the liquid and substitute for part of the water when cooking rice. Toss the tomatoes/chiles back in after you've measured the liquid and cook rice as usual.

                      2. I usually use those instead of plain canned tomatoes when I make chili.

                        1. One pork shoulder
                          One can of Ro-Tel
                          One bottle of Corona (any light bodied beer will do in a pinch though)
                          Lime juice

                          First, sear the shoulder on the stove. Don't worry about cooking it all the way through. You can't possibly. Just get it brown and crispy on all sides. Salt and pepper the meat as it's cooking. While that's going on, quarter your onions and peel your garlic. Throw it in your crockpot. Put the seared meat on top, then pour in the Ro-Tel and about half the beer. Lid it and let it cook on high for at least six hours. You want it to be fork tender.

                          Take the meat from pot (I save the stock for soups) and put it on a cookie sheet. It should be just falling apart right now. Shred it with a fork or by hand, then put it under the broiler for a few minutes. You want it to crisp up a bit. Then add chopped, fresh cilantro, lime juice and sea salt to taste. Mix it together and serve.

                          3 Replies
                          1. re: northside food

                            "Lid it and let it cook on high for at least six hours."

                            Yikes! You did mean to say "low" instead of "high" I hope. :-)

                            1. re: 2chez mike

                              Probably. =) It's been awhile since I'm made this one.

                            2. re: northside food

                              Oh yeah!!! I was scrolling down to the bottom to suggest this exact thing. It's the first thing that occurred to me when I saw the question.

                              If you don't have a crockpot, just cook it in a very slow, low oven ( 200 F or so) covered, for a long time.

                              We love it in warm tortillas, with sour cream, a few more tomatoes, and shredded lettuce. It's also excellent, albiet completely untradition, as a filling for bierocks.

                              1. Pour over a flank steak in a baking dish add some chopped garlic and slow & low braise on 250 for a few hours....pull apart in shreds for a great Cuban Ropa Vieja. Serve over rice.