Combine oregano, garlic, paprika, olive oil, black pepper and red pepper flakes in a large bowl. Add chicken; turn to coat. Set aside to marinate 15 mins.
For the salsa, combine all ingredients in a large bowl. Set aside.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill chicken 3-4 mins each side, or until cooked through. Let stand for 5 mins then thinly slice.
Serve chicken with salsa, lime wedges and toasted flour tortillas, if desired.
Over medium heat in saucepan, heat salsa enough to melt cheeses.
Serve hot or cold.
Pound chicken flat and cut into small pieces, pat dry.
Fry chicken until lightly browned.
Put in 9 x 13 baking dish.
Cover with chunky salsa.
Cover with grated cheese.
Heat in microwave or bake in regular oven until bubbly.
Serve with tortillas.
Over medium heat, add beer to Cheddar cheese.
Stir until thick and creamy.
No lumps!
Add chunky salsa; chop jalapeno pepper and add to mixture.
Stir over heat for 5 to 10 minutes. Serve in bowl with tortilla chips!
tir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing
if chicken is more than 1/2 in thick slice horizontally 1/2 inches or less or pound out to thickne.
place in a 9 x 13 pan.
pour tomatoes and chilis, and salsa, minced garlic over top.
cook in oven covered with foil for 30 min at 350\u00b0F.
put cheese over top last 5 min for melting.
check for doneness, then check at 5 min intervels til no longer pink inside.
cut to fit rolls, serve with salad and veggies.
enjoy.
served with Recipe #383271 and Recipe #202036 for rolls.
tir the cream cheese and salsa over medium heat for 2
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
Spoon about 1 tablespoon egg yolk mixture into each egg white half.
Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
Cover and refrigerate until serving time or up to 24 hours.
Combine all ingredients in a large bowl.
You can save some of the juice from the cans of stewed tomatoes and mixed in, if desired.You determine how chunky the salsa is depending on how small you chop/slice the ingredients.
hredded cheese and 2 tbsp salsa in a small bowl. Spoon
astry blender.
Add the salsa, beating 3 minutes with an
In 1-quart saucepan, heat beans, salsa and chili powder over medium heat about 5 minutes, stirring occasionally, until warm.
Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Roll up tortillas. Serve with additional salsa if desired.
onger pink.
Serve with salsa or bruschetta on the side
Stir together first 5 ingredients in a large bowl; stir in soup and next three ingredients.
Spread in a lightly greased 2-quart shallow baking dish.
Bake, covered at 350 degrees for 25 minutes or until thoroughly heated.
Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts.
Serve with tortilla chips and pico de gallo or chunky salsa, if desired.
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Spray a knife with cooking spray, then cut cream cheese into small cubes. Scatter around bottom of serving dish. Peel and pit the avocado, then cut into cubes. Add to serving dish along with the corn kernels. Pour salsa over, covering all. Scatter cilantro over the top.
Serve with tortilla chips or pretzel crisps.
Mix all ingredients.
Refrigerate overnite for best flavor.
Mix together the juice, salsa and yoghurt in medium bowl. Chill.
Add the the of the ingredients to the soup mixture before serving
Float a few mint leaves or dill on the top.
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
Thaw shrimp per directions; drain well!
Can remove some of tomato skin if preferred before chopping.
Combine all ingredients in bowl.
Should be made 6 to 8 hours prior to serving.
Can double this recipe easily.
Lasts in refrigerator 2 to 3 days. Serve with tortilla chips.