RO*TEL Across America Recipe Contest - Wagon Wheel Fiesta Bake

Wagon Wheel Fiesta Bake

by Katie from KS

What better way for RO*TEL to travel across America than on a wagon! (...wheels, that is.)

AVERAGE RATING

Category

Main Dish

Prep Time

25 minutes

Servings

8 adult portions (can be divided into 2 separate dinners)

Recipe Ingredients

Note: Not feeding a crowd? Not a problem. Instead of pouring the entire contents into a 13 x 9 inch dish, divide RO*TEL mixture evenly into two 8 x 8 inch pans. Bake one for dinner tonight, and pop the other into a labeled and dated freezer bag. Properly frozen and reheated, this dish will taste fresh for up to three months! (To reheat from frozen, bake covered with foil at 350 degrees for an hour. Remove foil, and bake an additional 15 minutes, until crust is crispy, and cheese is bubbly!)

For the fiesta bake:
Wagon wheel pasta, 1 pound
Cooked and shredded chicken, about 1 pound, 2 - 2 ½ cups
RO*TEL diced tomatoes & green chilies, original, two 10-ounce cans, drained
(feel free to substitute RO*TEL’s mild or hot variety, if desired)
Onion, 1, diced, any color
Cream cheese, 4 ounces (1/2 cup)
Shredded Monterrey Jack cheese, 1 cup
Milk, 3 cups (I used whole)
Flour, 3 tablespoons
Butter, 2 tbsp
Extra virgin olive oil, 1 tbsp
Chopped parsley, if desired, for garnish

Seasonings:
• Ground cumin, 1 tbsp
• Ground mustard, 1 tbsp
• Smoked paprika, 1 tbsp
• Garlic powder, 2 tsp
• Nutmeg, ½ tsp
• Sea salt, 1 tsp
• Fresh ground black pepper, 1 tsp

For the cheesy, crunchy crust:
Panko breadcrumbs, 1 cup
Shredded Monterrey Jack cheese, 1 cup
Sea salt, ½ tsp
Fresh ground black pepper, ½ tsp
Ground cayenne pepper, ¼ tsp (optional, but oh so good!)

Directions

1. Gather equipment and prepared, measured ingredients.

2. Boil wagon wheels in salted, boiling water according to package directions. Drain and rinse with cool water to stop the cooking process.

3. Meanwhile, heat a large Dutch oven (or stock pot) over medium heat for about 5 minutes, until hot. Add 2 tbsp butter and 1 tbsp extra virgin olive oil to pot. When butter has melted, add 3 tbsp flour (white, wheat, whatever). Use a wooden spoon or whisk to keep mixture moving constantly for 4 - 5 minutes, being mindful not to let the roux burn. When 5 minutes have lapsed, add 3 cups milk, onion, and all ingredients listed under seasonings. When mixture comes just to a simmer, reduce heat to medium-low and simmer (uncovered) for 10 minutes. After sauce has simmered, stir in drained RO*TEL, 4 ounces (1/2 cup) cream cheese, and 1 cup shredded Monterrey jack cheese. Whisk until cheese is melted. Turn off and remove from heat.

4. Stir cooked wagon wheels and chicken into the RO*TEL sauce.

5. Equally divide RO*TEL mixture among two 8 x 8 inch dishes, or pour entire contents into one 13 x 9 inch baking dish.

6. Combine all ingredients listed under “cheesy, crunchy crust”, and evenly distribute over top of casserole(s).

7. At this point, you may bake at 350 degrees for 30 minutes, until topping is crispy and bubbly. Alternatively, cover and refrigerate for up to one day, increasing bake time by 15 – 20 minutes.

This is a healthy, budget-friendly, and flavorful dish! When I saw that RO*TEL was searching for the ultimate recipe, I knew exactly what I wanted to submit. This is a completely original recipe that I created as an attempt to tailor to everyone’s favorite flavors. My wagon wheel fiesta bake is always a huge hit, and can be made from ingredients that I almost always have on hand. Stirring RO*TEL into a creamy cheese sauce is also a great way to introduce even your smallest family members to the subtle heat, and lingering flavor that has made RO*TEL so famous (even my two-year-old gobbles this up!). Thank you so much to RO*TEL and ConAgra for giving me the opportunity to share this recipe with the nation!