Updated: Feb 27, 2022
Rotel is an all-time southern classic dish that is perfect for snacking on when watching college football on a spring or fall Saturday afternoon. I first discovered this magnificent dish during my college years, and it has become a household staple since!
My son is currently obsessed with salmon, so I decided to put a spin on one of our favorite dishes and here's how it turned out.
Jerk seasoning (spicy or mild)
2 Salmon ribs (1/2 lb)
16oz (1 tub) Neatta's Cheese Sauce
6oz Mexican 3-blend cheese
Large Flour tortillas
10oz can of Ro-Tel
In a colander, rinse salmon in water and lemon juice for 30-45 seconds.
Place salmon on cutting board and pat dry on both sides with a paper napkin.
In a mixing box, add:
2 tbs vegetable oil
1 tbs jerk seasoning
1 tbs worcestershire sauce
1 tsp ground cumin
1tsp chili powder
1 tsp garlic powder
1tsp onion powder
1 tsp black pepper
Mix well, then add salmon, rubbing in mixture until well coated.
Marinade mixture for 15 minutes.
Pan-sear the salmon until tender.
Set stove to medium heat
In a skillet, add 2 tablespoons vegetable oil and toss in your salmon, one at a time. Do not add in any additional seasoning to the pan.
Cook on the first side for 3 minutes or until it is golden brown.
Flip salmon over and cook for 1 minute until tender enough to shred with a fork.
Shred and stir salmon for 1 minute, or until all pieces are well shredded into small chunks of salmon.
Remove from heat.
Warm up your cheese sauce.
Set stove to medium low
In a medium saucepan, add 1tbs chicken broth and 1 16oz tub of Neatta's cheese sauce.
Stir well until cheese sauce is well melted.
Add 1, 10oz can of Ro-tel
Add 1 jalapeno, pitted and diced
Add 6oz of 3 blend Mexican cheese (or more depending on cheese preference).
Mix well, then fold seared salmon into the mixture.
Feel free to add in additional cheese or jalapeños as your tastebuds desire.
Set stove to medium heat.
Add 2.5 cups of vegetable oil into your cast iron pan.
Cut one tortilla into 6 triangular pieces (like a pizza)
Once oil is hot (after approximately 10 minutes), toss in tortilla cutouts and fry for approximately 20 seconds on both sides until light brown.
Remove from pan using tongs and place on a drip rack.
Continue until desired quantity of tortilla chips is obtained.
Serve with love.