Coast Cooking: Rotel is not just for that cheese dip; here are some other good ideas

I am betting that when you think of using Rotel (canned tomatoes and chilis) you think of adding processed American cheese to make the famous dip.

Well, there is a lot more you can do with Rotel than just making that dip.

Try making a red sauce for pasta with Rotel and a little heavy cream.

You know the drill, sauté onions, bell pepper and celery (well-seasoned with Tony Chacere’s), add the Rotel and cream, season again, taste and re-season as necessary. Now just simmer for 15 minutes or so, and there it is. A spicy tomato sauce for pasta that you are going to love.

If you want a quick and easy beef stew, buy already cooked roast beef at the grocery store, sauté vegetables just as suggested above, add Rotel, beef stock and simmer just a bit.

A glass of red wine is nice as well. This recipe is surprisingly good served on top of cornbread.

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