f you prefer really chunky salsa, then simply mix all ingredients
auce, 1/2 can of rotel, and salsa verde (to taste) over
Combine can of rotel and chicken in a medium skillet and let simmer for 15min covered.
In a large bowl combine remaining ingredients, add chicken and rotel mix and toss.
Use your favorite salsa as a dressing.
brown ground beef and add Rotel tomatoes. fry until tomatoes are carmelized.
then add pace picante' salsa let this come to a boil. add cheddar and reduce heat.
Let simmer for about 10 minute
and serve with whatever type of chips you like.
Combine the Old El Paso cheese and salsa with Rotel
(do not drain) into a saucepan or crock pot, using low heat.
In a food processor, add onion and jalapeno and process to your liking (if you want chunky, don't process very long).
Add Rotel, tomatoes and juice, green chilies and process.
Put in bowl and add spices.
Chill for a couple of hours for flavors to combine.
PS If you are brave you can add 2 cans of hot Rotel.
and mix well.
Add salsa and mix well.
Season
Combine all ingredients in blender or food processor.
Allow salsa to sit a couple of hours before serving for flavors to blend and bubbles created during mixing to settle.
Preheat the oven to 350 degrees.
Lightly oil a 10 inch pie plate.
Beat the eggs in a large mixing bowl.
Stir in the Monterey Jack, cottage cheese, butter, flour, baking powder, salt and Rotel tomatoes.
Pour into the baking dish, and bake for 40-45 minutes, or until the eggs are set.
Cool for 10 minutes.
Cut into squares and serve with salsa.
Mix all together and serve with chips.
Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion.
Quarter the jalapeno lengthwise, then slice it thinly.
Add the jalapeno and garlic to the mix.
Next, add the sugar, salt, cumin, lime juice, and cilantro.
Pulse several times until it reaches the consistency you like.
Serve with chips.
Mix and enjoy.
To increase heat, add canned or fresh jalapenos to taste.
Blend whole tomatoes and Rotel tomatoes in blender. Add lots of garlic and salt; add cilantro if desired. Serve with chips.
oated. Pour in beef broth, Rotel salsa, kidney beans, tomatoes, tomato paste
Combine Rotel tomatoes and tomato sauce together in a large bowl.
Stir in yellow onion and jalapenos.
Stir in cilantro.
Cover and refrigerate for at least 30 minutes.
Except for one can of the Rotel tomatoes, drain canned vegetables.
Mix together all ingredients, making sure spices are well blended in the veggies.
Cover and refrigerate, allowing flavors to blend.
Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!
Pour the tomatoes, Rotel, green onions and cilantro into
Melt cheese; add salsa, blending well.
Serve hot with a variety of chips.
Season and cook hen so you have 2 quarts broth. Saute onion in butter, Strain broth and cook vermicelli in broth. Add cheese and melt. Add Ro-Tel tomatoes, Worcestershire sauce, peas and salsa. Salt and pepper to taste. Add chicken and pour into casserole dish. Bake at 350 degrees for 30 minutes.
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.
Taste for seasoning and adjust to taste.
Serve with chips or over tacos.