Instructions: Im not quite like any cut and dried, country fried chili dipper who ever bellied up to campfire before. Im outlandish, audacious, and can be as temperamental as a rattlesnake with corns.

But I know how to cook.

magazines and a wall or two of cooking awards to prove it.

Sure its taken plenty of experimenting and a few burnt pots and pans along the way.

Its also taken an ingredient thats been around plenty of prize-winning kitchens in the Southwest for a long time: RO*TEL Tomatoes and Green Chilies.

RO*TEL got its start from my part of Texas, down in the Lower Rio Grande Valley, where the land is fertile and the sun almost never forgets to shine.

RO*TEL figured out a long time ago just how to take a handful of the finest tomatoes and green chilies and stir em together to add a double helping of flavor to any meal.

Flavor thatll open your eyes.

Jump-start your heart. (tm) and make you glad youre hungry.

You need proof? Just try some of the Southwest Sensations starring RO*TEL in this booklet. I guarantee youll be glad you did.

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