Conference turris::cooks

    Rotel, as I know it, is a can of tomatoes and chilis. Found either with
    the mexican food or tomato sauce, depending on the grocery store. 
    
    A can of rotel mixed into melted velveeta cheese is one of the best
    dips you can ever devour.
    
    The tomatoes are in large chunks, I mashed them up for the dip. I
    assume 'diced Rotel' means to chop up the tomatoes somewhat.
    
    NancyS

    We can't buy Rotel over here in England so I make it myself. I
    buy a can of tomatoes with chili spices already in then add chopped
    onion and chilis. Put that together with a pound of processed
    cheese (melted) and some fresh coriander and you have a delicious dip.
    
    Elizabeth

    If you know anyone traveling south, ask them to bring you back some
    because Rotel can't be found anywhere in New England.  (if it can, I'd
    like to hear about it!)  Actually, I'm not sure exactly how far south
    you need to go - I never succeeded in finding Rotel in Kentucky or Ohio
    but friends from there insist it's available.  It can be found in
    Georgia and Texas.  We were never able to find this in California or
    New Mexico where you'd think it would be readily available.

    A friend (who is quite the gourmet) made several attempts to replicate
    Rotel and never succeeded.  He keeps a private supply of Rotel in his
    basement.  Dare I post his node and username?  :^) 

    
    
    	I keep my supply under lock and key.  I have been able to find
    	Ro-tel in CA, CO, TX, MI, FL, GA.  It seems to be creeping ever
    	so slowly towards New England.  It is also possible to order it
    	directly from the manufacturer in Donna, Texas. As a previous
    	noter said, it makes the most wonderful dip.  When asked what's
    	in it, you say ROTEL and then mumble VELVEETA.  At some point I
    	will ask the local SHAW's supermarket if they can order it and
    	what the price is.  I've gotten so many people hooked on it, it
    	might be worth it.
    
    	Bill
    

    >If you know anyone traveling south, ask them to bring you back some
    >because Rotel can't be found anywhere in New England.  (if it can, I'd
    >like to hear about it!)  Actually, I'm not sure exactly how far south
    
    Have you looked in dedicated Mexican grocery stores?  There are a 
    couple in downtown Nashua (their names escape me right now)
    
    --Sharon
    

    I have a friend who just brought some back from Tennessee, Memphis to
    be exact. So its becoming available a bit further north.
    
    Debbie
    

    Why not just work out a deal with some Colorado noters to send some?
    
    Katrina

    I just had some of this dip in Gulf Shores, AL (just about as south as
    you can get in the US), and it was quite good.
    
    Rotel sounds liks Salsa to me (tasted like it too).  Does anyone know
    if there's a difference?  If so, what is it?  Perhaps this is why it's
    so difficult to find here in CA and in NM - since we have so much
    fresh, canned and jarred salsa.
    
    Best,
    Michelle
    

    I MAY BE CRAZY BUT.....
    
    I'm in Tennessee and we have it readily available at most grocery
    stores.  It comes "whole tomatoes and chopped chilis - white label"
    and "diced tomatoes and chilis - red label"  It is $.69  per can
    (can is same size as Campbells soup can ?10oz?)
    
    If anyone would like some, send me a mail message and we will work out
    the details..... 
    
    Nicole Guy @NVO
    
    Thanks,

    Thanks everyone for your help and suggestions.
    
    re: .9 Nicole I might just take you up on your offer.  Thanks
    
    Here is the recipe that I found that called for Rotel
    
    ALABAMA DIP
    
    2 lbs. Velveeta
    1 lb. hot sausage
    1 lb. hamburger
    1 can diced Rotel
    1 can Picante sauce
    1 can cream of mushroom soup
    
    Brown and drain meat.  Add rest to crock pot.  Add meat after the
    cheese has melted and the rest of the ingredients have been blended.
    Serve with Nacho Chips.
    
    
    Mo
    

Wot's Velveeta?

Sheridan
:^)

    	Velveeta is a processed cheese spread. I, personally, avoid the
    stuff like the plague...but a lot of other people seem to like it. When
    I make chile con queso, which is what it sounds like people are
    describing in this note, I use Mont. jack and cheddar (longhorn). I
    have also found jars of "tomatoes and green chiles" here in New
    England. In fact, I think Old El Paso makes it. I've seen the stuff in
    several grocery stores. I'll chop up a serrano chile and throw it in to
    spice things up a bit.
    	I have a chile con queso recipe which is a little more work than
    the "throw some salsa in a saucepan with velveeta" recipe, but it's
    really great stuff. I'll post it if there's any interest.

    re .12 Yes, culd you please post your chile con queso recipe?  All I've
    been using for that type of dip is about 1/2 pound of American cheese,
    a little milk to get it melting, and 1 grated fresh jalapino (sp)
    pepper. - Thanks
    

    re. 12
    Yes, please put your recipe in.  Sorry if I in put an inferior recipe.
                                                   

    I'm from Texas and have sorely missed Rotel tomatoes here in New
    England.  But, not to worry!!  I just discovered a supply here about
    two months ago!!!  They can be purchased at Duck Soup in Sudbury,
    MA.
    
    \Tanya

EASY, EASY chile con queso dip - New Mexico style:


Into a food processor or blender (powerful blender), pour an 8 oz. jar of your
favorite salsa and add 1 small onion, diced.  
Add one or two diced jalapeno peppers (or serano, or
whatever level of "fire" you desire) - to taste.  Throw in 16 - 20 oz. of
cheese - cut into small chunks - longhorn cheddar alone, or mix with
monterey jack cheese (a pepper jack is very nice in this)...whirl all
until well mixed.  Add more cheese or salsa until you get a nicely flavored
mixture that looks like cheese with things in it.

Pour all into a sauce pan and heat, very slowly, stirring constantly
until smooth and smelling nice.  Serve immediately with chips, or pour
over tacos, or make nachos, or....

Tain't fancy or hard work...but it is edible!

    
    My Friend makes a Rotel dip that is wonderful!  Last time she made some
    I mixed half dip with half homemade re-fried beans - heated it all until
    it was bubbling and gooey and used it as a filling for burritos..  in a
    word - YUMMY!

    gailann

    Re: A few back...Inferior? Hey, whatever works is fine. I've been
    searching around for an online version of my recipe, but I can't find
    it. I'll have to dig out a hardcopy version at home. I'll try to
    remember to bring it in.

    The dip that I had in Alabama was just cheese and Rotel.  From the
    description of Rotel immediately following my note (don't remember the
    number), it sounds like canned Mexican stewed tomatoes that we have
    here in California (S&W, among other brands).  I guess it differs from
    salsa, in that salsa has cilantro and onions along with the tomatoes
    and chili peppers (hot or mild).
    
    Re: .16   Is the dip pureed so that it is completely smooth?  I really
    liked the dip that I had with lots of chunks of tomato, onion and
    chilies.

>    Re: .16   Is the dip pureed so that it is completely smooth?  I really
>    liked the dip that I had with lots of chunks of tomato, onion and
>    chilies.

chop it to the point you choose - it is easier to melt down the smaller the
chunks of cheese, however.  You can also stir in some more salsa after you
get the cheese nicely mixed in.  That should make it chunky for ya.

RE: cilantro - uh, not in my case...tastes totally soapy to me which indicates
an allergy.  I make my own salsa with tomato, green chile, jalapeno, and onion
and just a touch of garlic...no cilantro at all.  We aren't real big on
cilantro in Las Cruces, NM either, I think that is sorta a Baja-side of the
Mexican cuisine...I'm a Tex-Mex fan, myself.

	This recipe for Chile Con Queso comes from Barbara Hansen's
"Mexican Cookery" and is my favorite. It makes 4 cups of dip. So I
frequently cut the recipe in half. I've stuck leftovers in the fridge
and reheated it a day later, and it tastes just fine...but looks a little
lumpy and strange.

2 Tb vegetable oil
1 cup chopped onions
2 small garlic cloves, minced
4 Anaheim chiles (roasted, peeled, and chopped) or
  1 4-oz can of chopped green chiles (such as Old El Paso)
1 or 2 jalapeno or serrano chiles, roasted, peeled, and chopped
1 8-oz can stewed tomatoes
8 oz (2 cups) Monterey Jack cheese, shredded
8 oz (2 cups) Longhorn cheddar cheese, shredded
1 cup dairy sour cream


	Heat oil in a large saucepan. Add onions and garlic. Cook until
tender but not browned. Add chiles and tomatoes, breaking up tomatoes with
a spoon. Lower heat. Add cheeses and cook until melted. Stir in sour cream.
Cook just until heated (do not boil!) and serve.

	This is a salsa recipe which I use most often...I make this in mid
to late summer when I can get most of the ingredients directly out of my
garden. This recipe makes about 1 1/4 cups of salsa.

2 small or medium tomatoes, peeled and chopped
1 serrano chile (or other small, hot chile), chopped
1/4 cup cilantro leaves, chopped (I use slightly less than this actually)
1/3 cup chopped onion
1 clove garlic
1/4 tsp salt


	In a medium bowl, combine all the ingredients. It can be served
immediately with tortilla chips, but I prefer sticking it in the fridge for
an hour or two to let the flavors blend together.

    okay, time for one more salsa recipe...I get rave reviews on this
    one.
    
	Salsa Recipe (from the New Basics Cookbook)

1 cup cooked corn (I use 8oz can of sweet corn)
1 cup ripe tomato diced 
4 Tbs green pepper, diced
4 Tbs red pepper, diced
4 Tbs fresh cilantro, chopped
3-4 Tbs red wine vinegar
3-4 Tbs extra virgin olive oil
1 tsp ground cumin
1/2 tsp salt
generous dash of cayenne pepper
freshly ground black pepper to taste


I serve w/ chips.  The actual recipe is for microwaved boneless chicken
breasts topped w/ salsa.  Both ways are great.    

    I have a Southern source book for speciality foods ... in it I found
    a source for RoTel tomatoes ... I thought I remembered this note so...
    
    Knapp-Sherrill Co.
    P.O. Drawer E
    Donna, Texas 78537     phone (512)464-7843
    
    Ask for their color brochure.  VISA, MasterCard accepted
    Name:  Ro*Tel Tomatoes and Green Chilies.
    
    The description reads, in part:
    "They'll flat open your eyes.  Clear your head.  Jump-start your heart.
    And make you glad you're hungry."  That's Crazy Sam Higgins, outlandish
    and irreverent expert on Texas victuals, describing what Ro*Tel
    Tomatoes and Green Chilies can do for your life, to say nothing of your
    cooking.
    
    Ro*Tel Tomatoes come diced or whole, seasoned with chopped green chili
    peppers, salt, cilantro, and spices.  The brand name is frequently
    specified in numberous cookbooks since the flavor is so much zestier
    than that of ordinary old canned tomatoes.  The diced version is just
    terrific for post roast. ...
    
    Each year Knapp-Sherrill ship more than 10,000 cases to individuals.
    
    Cost according to my book: a case of 12 10-ounce cans (6 whole, 6
    diced) with a recipe folder is $11.95, postpaid).  There is an
    anecdotal collection of Ro*Tel recipes called Snake, Rattle & Ro*Tel
    for $9.35 postpaid. 

    Called the number posted in the previous reply and they no longer carry
    Rotel, however, they provided the following name and number:
    
    American Home Food Products, 1.800.544.5680
    
    The woman that answered told me that they were expanding their
    distribution widely and that Rotel would soon be available in New
    England.  Of course, if all of us went into a local grocery store and
    suggested they carry the product, it might speed up the process.  :^)