Have a bunch of 10 oz cans of rotel diced tomatoes/green chilis I need to use up.
I have checked out their website, but were looking to see if anyone has go to ideas for using said cans.
I have had enough of the chili con queso dip, so I was looking for something else.
Thanks in advance.
I've used Ro-tel diced tomatoes for a Mexican style gazpacho and added diced squash, zucchini, roasted tomatoes, tomato juice, etc and grilled seafood like shrimp & scallops...delicious! I also pureed it & used to make spicy tomato sorbet which I paired with a ceviche that included mango
I use Ro-tel tomatoes for a quick version of Snapper Vera Cruz-style. I usually use one can of the diced tomatoes/green chilis and one can of the hot with habanero chiles. If you don't have the tomatoes with habanero, and like things spicy, just toss in some minced jalapeno when you saute the onions:
Saute 2 snapper fillets that you've salted on both sides in a couple tablespoons olive oil, until golden on both sides. Remove to a plate. Add a bit more oil to the skillet if necessary and saute one-half of an onion, diced, until transparent. Add a couple of minced garlic cloves, saute for a minute or so, then add the two cans of tomatoes, the juice of one lime, and a teaspoon of ground mexican oregano. Reduce the heat to low and simmer for 10 minutes to blend the flavors. Return the snapper fillets to the skillet, spooning some of the sauce over the fillets, cover, and cook at low heat for about 10 minutes. Serve immediately, sprinkled with chopped olives if desired.
I substitute it for anything calling for tomato sauce or diced tomatoes, except maybe in Italian dishes. Although I should try that, we like things spicy. Chili was the first, then I added it to my enchiladas along with a can of El Pato, then to soups like beef barley. Shrimp dishes are good, and I've even served it plain as salsa in a pinch. I think I use it more in the winter so my mind isn't remembering everything......
+1 to coll.
- Add 1/4 can to a 1 lb meatloaf, then when it has cooked about 1/2 the time, pour a can over top rather than using ketchup.
- Once the weather cools down, add a can toward the end of cooking a pot of black-eyed pea or great northern white bean soup, then serve with a big wedge of cornbread.
- Cook some of the liquid out and serve over fried eggs or other dishes with shredded or crumbled cheese (preferably Mexican queso blanco)
- You could always use it in an roast - I would imagine beef or pork
I open a can of rotels and pour it over cooked cous-cous. Then I mix it and serve.