This is it—the Doctor of Queso. The big cheese. The recipes you’ll find here combine creativity with more advanced skills, on the theory that every dish is better when you add some creamy, zippy RO*TEL® queso. You ready to doctor up dinner? Let the cooking commence.
Queso Flameado
Serves 4
Prep Time: 10 Minutes
Total Time: 30 Minutes
RO*TEL® Original
Is there anything cooler (or hotter) than "Flaming Cheese"? It’s cheese…and its on fire! Add some chorizo, spicy RO*TEL and a jalapeño, and call for backup.
1/2 lb chorizo sausage, casings removed
1 medium onion, diced 1
10oz can RO*TEL® Diced Tomatoes & Green Chilies, drained
1 jalapeño pepper, finely chopped (remove seeds for less heat)
4 cups shredded Monterey jack cheese
2 tablespoons 151-proof liquor
8 flour tortillas
  • Preheat the oven to 350 degrees.
  • Meanwhile, brown chorizo in a large skillet over medium heat, 5 to 6 minutes. Drain fat.
  • Add the onion, RO*TEL and jalapeño, cook 3 to 4 minutes, then remove from heat.

  • Spread the cheese in a medium metal baking dish and bake for 5 to 10 minutes, until completely melted. Remove from oven.

  • Spoon the chorizo mixture over the melted cheese, pour liquor over entire surface, and carefully ignite. Flames will die down in 30 to 40 seconds. To really impress your guests, pour the liquor and ignite at tableside.

  • Heat the tortillas by wrapping them in a paper towel microwaving for 1 minute.

  • Scoop queso flameado into each tortilla, fold or wrap, and enjoy!
Shrimp con Queso
Serves 12
Prep Time: 15 Minutes
Total Time: 45 Minutes
RO*TEL® Original
This amazing dish is a study in oxymorons: Jumbo shrimp, hot chilis and small crowds. Small hungry crowds. Which means you’d better grab your sautee pan before things start to get unruly.
1 cup butter, divided into 1/2 cups
1 cup finely chopped onion
1 clove garlic
1 10oz can RO*TEL® Diced Tomatoes & Green Chilies, drained
2 teaspoons salt, divided
2 teaspoons white pepper, divided
1 1/2 teaspoons chili powder, divided
3/4 teaspoon dried Mexican oregano, divided
3 cups heavy cream
1 cup sour cream
3 cups shredded Monterey jack cheese
3 lbs shrimp, peeled & deveined
2/3 cup chopped scallion tops
  • Melt 1/2 cup butter in a large skillet over medium heat.
  • Add onion, RO*TEL, 1 tsp salt, 1 tsp white pepper 1/2 tsp chili powder, 1/4 tsp oregano and garlic. Sautee 10 minutes, stirring often.
  • Stir in cream, bring mixture to a boil, then reduce heat & simmer for 10 minutes, stirring constantly.
  • Blend in sour cream, add Monterey jack and stir until well blended, then remove from heat.
  • Melt remaining 1/2 cup butter in a 4 quart saucepan over medium heat. Add shrimp, green onion, remaining salt and white pepper, chili powder and Mexican oregano.
  • Saute for 6 minutes, stirring occasionally.
  • Add cheese sauce, stirring until well blended, then simmer another 5 minutes stirring occasionally.
  • Serve over Spanish rice or with a side of warmed flour tortillas.
Queso Fresco Lasagna
Serves 6-8
Prep Time: 30 Minutes
Total Time: 90 Minutes
RO*TEL® Mild
Go from “Mama Mia!” to “¡Mi Madre!” when lasagna gets a spicy Tex-Mex makeover that gives a whole new depth to these thick layers of noodles, sauce and cheese.
1 box lasagna noodles
2 Tablespoons oil
2 medium onions, chopped
2 medium green bell peppers, chopped
2 garlic cloves, minced
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
3 10oz cans RO*TEL® Mild Diced Tomatoes & Green Chilies, undrained
1 teaspoon salt
3 cups ricotta cheese
1 egg lightly beaten
1/3 cup chopped fresh cilantro
8 ounces Monterey Jack cheese shredded
6 ounces cheddar cheese shredded
1 minced fresh jalapeno pepper
  • Cook lasagna noodles according to package directions.
  • Saute onions, peppers and garlic in large saucepan over medium-low heat for 5 minutes, stirring often.
  • Add RO*TEL, then stir in chili powder, cumin and oregano. Simmer over low heat uncovered for about 15 minutes.
  • Meanwhile, in a large mixing bowl, blend ricotta, egg and cilantro.
  • Preheat oven to 350°.
  • In a 13x9 baking dish, spread a thin layer of sauce on the bottom of the dish a layer of noodles, then a layer of one-half of the ricotta filling. Combine the jack and cheddar cheeses and sprinkle one third over the ricotta. Top with a third of the remaining sauce. Add another layer of noodles, the remaining ricotta, half the remaining shredded cheeses, then half the remaining sauce. Top with another layer of noodles and the remaining sauce. Reserve remaining shredded cheeses. Bake covered for 40 minutes. Uncover and sprinkle with remaining shredded cheeses and jalapenos, then bake 10 minutes more until cheese is melted and bubbly. Remove from oven and let stand for 10 minutes to firm up before cutting.
Black Bean Huevos Rancheros con Queso
Serves 4
Prep Time: 35 Minutes
Total Time: 50 Minutes
RO*TEL® Original
This breakfast comes with its own three-alarm clock, guaranteed to wake you up and fill you up.
4 eggs
1 10oz can RO*TEL® Original Diced Tomatoes & Green Chilies, undrained
1 16oz package Velveeta® Pasteurized Prepared Cheese Product, cut into cubes
1 19oz can black beans, drained and rinsed
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 Tablespoons fresh lime juice
1/2 cup chicken broth
1 teaspoon chopped chipotle chiles in adobo sauce
8 corn tortillas
1/2 cup shredded Monterey Jack cheese
salt, to taste
  • Combine undrained RO*TEL® and cheese in medium saucepan.
  • Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently. Stir in green onions, lime juice, and salt to taste. Blend well, then keep warm over low heat.
  • Preheat oven to 375o, and lightly grease a baking sheet.
  • In a skillet over medium heat, mix the black beans, chicken broth and chipotles; simmer until beans are heated through, about 5 minutes. Remove from heat, and keep warm.
  • Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
  • Bake tortillas until cheese melts, about 5 minutes.
  • Lightly coat a skillet with cooking spray or vegetable oil, and cook eggs sunny side up over medium heat to desired firmness.
  • To assemble huevos rancheros, place a filled tortillas on each plate, top with black bean mixture, a layer of queso, and an egg. Sprinkle with chopped cilantro and serve immediately.
Queso Chicken Enchiladas with Salsa Verde
Serves 6
Prep Time: 20
Total Time: 40
RO*TEL® Original
The whole world is going green, and these cheesy chicken enchiladas are no exception. Nestled into a bed of salsa verde, and topped with fresh cilantro, green onions and chopped jalapeño. Dig in!
1 cup chopped onion
1 pound boneless skinless chicken breast, cut into 1/2-inch pieces
1 teaspoon minced garlic
2 10oz cans RO*TEL® Diced Tomatoes & Green Chilies, drained
1/2 package of Velveeta® Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 teaspoons chili powder
6 medium flour tortillas
1/2 cup each shredded Cheddar and Monterey Jack cheeses, blended
1 can prepared enchilada sauce
1 jar prepared salsa verde
1/3 cup chopped green onion
1 small container sour cream
1 small jalapeño, sliced (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Preheat oven to 350o. Lightly grease a large casserole dish.
  • In a large skillet over medium heat, sauté onions until almost translucent. Add chicken and cook until lightly browned and cooked through. Add garlic and cook 1 minute. Add RO*TEL, Velveeta® and chili powder, mix thoroughly and cook for 3-4 minutes. Remove from heat.
  • Place approximately 3/4 of a cup of filling onto each flour tortilla, then roll each tortilla, tucking in the ends, and place folded-side down in the casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1 cup of shredded cheese for topping.
  • Pour the enchilada sauce over the stuffed tortillas, top with shredded cheese and chopped green onions.
  • Bake 20 minutes in the preheated oven, or until hot and bubbly.
  • Just before removing enchiladas from the oven, heat the salsa verde in a microwave or saucepan. Place several spoonfuls of salsa verde on each plate, set a hot enchilada onto the salsa verde and serve immediately with sour cream, jalapeño slices and chopped fresh cilantro.