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Rotel uses please

Got a kick @$$ price of 69¢ a can but I have only used it a few ways. The queso dip, in Spanish rice, enchalladas. Any other ways I can use up these cans. I am a good eater so fire away

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  1. last summer I sliced up some zuchinni and onions and sort of stewed them in a can of rotel. very tasty.

    9 Replies
    1. re: jujuthomas

      +1 on this - sliced zucchini and yellow squash, onions, RoTel, with a little fresh mozzarella sliced over it, bake. My idea of summer side-dish heaven...

      1. re: tacosandbeer

        How much squash per can of Rotel. This sounds great! How long do you bake.

        1. re: randyjl

          Oh gosh, I never do measurements for that sort of thing - kind of a "how many squash do we need to use up and how many people are we feeding?" - I would estimate about two good layers of squash/zucchini slices to a can of RoTel in a 8x8 Pyrex, probably around 350, just until the squash is tender, I generally watched the cheese for browning more than anything else as an indicator. Sorry I can't be more specific than that. We like our squash nice and soft, so I never worried about it getting overdone, just covered it with some foil if the cheese got too done and we weren't ready to eat, left it in the (turned-off) oven. (It's a pretty relaxed household!)

          Eliminate the cheese and this also works really well in a heavy foil packet on the side of the BBQ when it's too hot to cook inside.

          1. re: randyjl

            We made calabacitas Sunday using 2 med zuke, 2 med yellow squash, 1 large onion- all sliced very thin and cooked down in 3 tablspoons canola oil, then add 2 cups of corn and some garlic, s&p, cook off excess liquid and finish with a can of Rotel and 2 cups of cheese. Cover to melt cheese- no baking,

            1. re: Berheenia

              Oh, that sounds even better!!! What kind of cheese do you use? Do you drain off the excess liquid from the RoTel?
              As soon as I can find a can here in the UK - I am trying that!

              1. re: tacosandbeer

                Cheddar or jack or a combo and I don't drain the Rotel. I saw Amazon.com.uk had a pricey can for sale.

                1. re: Berheenia

                  Yeah - should have said "when I can find a can that doesn't cost more than a gallon of gas" - I guess I'll add it to my 'what to purchase next time I fly home' list. Along with some Fritos. All this chiles and tomatoes talk has me thinking Frito Pie.

        2. re: jujuthomas

          I have to get to the farmers market tomorrow. To bad I didn't read this before I went out. It would have been great with my roast chicken tonight. I have to figure out a protein to go with the zuchinni

          1. re: suzigirl

            I just wish DH would eat squash because I made a HUGE batch and by the time I ate through it all it was SPICY! lol. he would have loved the flavor, but he refuses to eat squash of any kind. (His loss, right?)

        3. In chili.
          In meatloaf.
          For a faux (but tasty) arrabbiata pasta sauce.

          1. King Ranch casserole, if you like it.

            http://www.ro-tel.com/Tomato-Recipes.jsp Here are some ideas from their website.

            3 Replies
              1. re: sueatmo

                I adore King Ranch casserole, but make it without all the canned soups. Leave in the Rotel, of course.

                1. re: sueatmo

                  Yeah, this site is good - I like their site's Fiesta Chicken too, although I'm not certain how closely I follow the recipe (what else is new).

                2. Warmed up & poured over plain grilled or baked chicken or fish.

                  1. I use it to make a bastardized Qeema or Keema. Brown chopped onion and half a cinnamon stick in oil, add one pound ground beef or lamb and brown it while breaking it up, then add 1 can Rotel, a good half inch or more of ginger root minced really fine, 1/4 cup plain yogurt and a pinch of salt, with either bite-sized chunks of potato (standard) or chopped fresh kale (always my choice). Simmer covered for about 40 minutes. You can stir in a handful of peas at the end. A good shake of garam masala at the end takes it to the next level. Serve over rice or quinoa. Don't eat the cinnamon stick. :) Oh and it reheats really well, good make ahead dinner.

                    2 Replies
                    1. re: GretchenS

                      This sounds awesome! In fact, it just might be dinner tomorrow.

                      1. re: Isolda

                        Hope you like it! Whenever I make it I wonder why I don't more often...