~ Ro*Tel Nachos ~

Ingredients:
1 (15 oz) can of Chili with No Beans
1 (15 oz) can of Black Beans, undrained
tortilla chips
1-1/2 cups shredded Cheddar cheese
1 (10 oz) can of Ro*Tel Diced Tomatoes & Chilies, drained
Guacamole, sour cream, olives or green onions, optional

Directions: Combine chili and undrained beans in medium saucepan; heat until hot. Arrange tortilla chips on large platter. Top with chili mixture and sprinkle with cheese. Top with drained tomatoes and additional toppings, such as guacamole, sour cream, olives or green onions.  Enjoy! ~ Chef ~

~ Ro*Tel Chili ~

Ingredients:
1 lb. ground chuck beef
3/4 c. chopped yellow onion
1 pkg (1.25 oz) chili seasoning mix
1 (16 oz) can of beans in chili seasoned sauce, undrained
1 (14.5 oz) can of Hunt's Diced Tomatoes, undrained
1 (10 oz) can of Ro*Tel Tomatoes & Chilies, undrained
1 (8 oz) can of Hunt's Tomato Sauce
1 cup of water

Directions: Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally then drain. Stir in seasoning mix. Add remaining ingredients and bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times. Chili may be topped with shredded cheese, sour cream or sliced green onions. ~ Chef ~

~ Ro*Tel Quiche ~

Ingredients:

1 frozen pie crust (9-inch), thawed
1 tablespoon butter
1/4 cup chopped onion
2 tablespoons chopped red bell pepper or pimento
1-1/3 cups milk
1 cup Egg Beaters® Original
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup drained canned whole kernel corn
1/8 teaspoon hot pepper sauce
1/4 cup chopped fresh cilantro, divided
1 (10 oz) can Ro*Tel Original Tomatoes & Chilies (drained)

Directions: Preheat oven to 450° F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly brown and set aside. Reduce oven temperature to 350° F. Melt butter in medium skillet over medium heat. Add onion and bell pepper and cook for 6 minutes or until crisp and tender, stirring often. Beat the milk, Egg Beaters, flour, salt and black pepper in medium bowl with wire whisk until well blended. Now add the onion mixture, corn and hot pepper sauce mixing well. Pour into the prepared pie crust and sprinkle with 1 tablespoon of the cilantro. Cover edge of crust with aluminum foil to prevent overbrowning. Bake for 30 minutes or until knife inserted in center comes out clean. Meanwhile, combine the drained tomatoes and the remaining cilantro in a small bowl for the salsa. When quiche is done, let stand for 10 minutes before cutting into slices. Serve topped with the salsa. ~ Chef ~

~ Ro*Tel Soup ~

Ingredients:

PAM® Original No-Stick Cooking Spray
3/4 pound lean ground beef
2 cups frozen mixed vegetables
2 (8 oz) cans Hunt's® Tomato Sauce
2 cups reduced-sodium chicken broth
1 )10 oz) can Ro*Tel® Tomatoes & Green Chilies (undrained)
1/2 teaspoon taco seasoning mix

Directions: Spray large saucepan with cooking spray and heat over medium heat. Add the ground beef and cook for 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add the vegetables and cook for 3 to 5 minutes or until tender, stirring occassionally. Now add the remaining ingredients and simmer for 10 minutes. Serve with toasted bread such as french bread. ~ Chef ~

~ Ro*Tel Chicken Fajitas ~

Ingredients:

PAM® Original No-Stick Cooking Spray
3 cups bell pepper strips
2 cups vertically sliced onion
1 lb. boneless skinless chicken breasts, (cut into thin slices)
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10 oz.) cans Ro*Tel  Tomatoes & Green Chilies (drained)
8 flour tortillas (6 inch), warmed

Directions: Spray large skillet with cooking spray; heat over medium-high. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally. Return peppers and onion to skillet; add drained Ro*Tel. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas. So simple but oh so good!  ~ Chef ~

~ Summer Squash Pizza ~

Ingredients:

1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
cooking spray
1 (12-inch) packaged pizza crust
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano

Directions: Prepare grill. Combine oil, vinegar, salt, pepper, zucchini slices and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender. Reduce grill temperature to medium. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano. Enjoy! ~ Chef ~

~ Tex-Mex Squash ~

Ingredients:

2 yellow squash and 2 zucchini, cut into coins (4 cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
1 can of Ro-Tel tomatoes, drained
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable broth
2 tablespoons of flour
1/2 cup of half and half
1/2 cup of sour cream
1/2 cup of cilantro, chopped
2 cups total of grated pepper jack and cheddar
2 cups crushed tortilla chips
Salt and pepper to taste

Directions: Preheat the oven to 350 degrees. Heat the butter in a large skillet on medium heat. When melted add the squash, onion and jalapeno then sauté until onions are translucent and the squash is soft, about ten minutes. Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute. Now add the broth and tomatoes and stir until the mixture thickens.  Add the half and half, sour cream and cilantro and turn off the heat. In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese. Cook uncovered for thirty minutes or until the top is brown and bubbling.  ~ Chef ~