Rotel Cream Cheese Sausage Skillet
A creamy and zesty skillet featuring savory sausage, melty cream cheese, and tangy Rotel tomatoes, ideal for dipping with chips or serving over rice or pasta for a satisfying meal.
Equipment
- 1 large skillet for cooking
- 1 spatula for stirring
Ingredients
- 1 lb sausage smoked, Italian, or favorite, sliced or crumbled
- 1 tablespoon olive oil if needed
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 1 can 14 oz Rotel diced tomatoes with green chiles, undrained
- 8 oz cream cheese cubed
- ½ teaspoon black pepper
- ½ teaspoon salt to taste
- ½ teaspoon chili powder or paprika optional
- chopped green onions or cilantro optional garnish
Instructions
- Heat a large skillet over medium heat.
- Add the sausage and cook until browned and fully cooked, about 6–8 minutes, breaking it up if crumbled.
- Remove excess grease from the skillet if desired.
- Add the finely chopped onion and sauté until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the undrained Rotel tomatoes and stir to combine.
- Add the cubed cream cheese, black pepper, and optional chili powder or paprika.
- Stir gently until the cream cheese melts and blends into a creamy sauce.
- Simmer the mixture for 3–5 minutes until heated through and well combined.
- Serve warm with tortilla chips, over rice or pasta, or with crusty bread.
Notes
- Choose mild, original, or hot diced tomatoes to adjust the spice level.
- Add jalapeños or hot sauce for extra heat.
- Mix in shredded cheddar or Monterey Jack cheese for added creaminess.
- Store leftovers in the refrigerator for 3–4 days and reheat gently.