br>Serve topped with warm tomato salsa and crumbled cotija cheese.
eanwhile, to make the jalapeno tomato salsa, combine tomatoes, jalapenos, cilantro, avocado
nd keep warm.
TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil
ender.
Meanwhile for the tomato salsa, combine all ingredients in a
our to marinate. For the tomato salsa, combine all ingredients in a
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
ed onions and chunky tomato salsa compote.
CHUNKY TOMATO SALSA COMPOTE:.
In
Set aside.
Make the salsa by mixing all ingredients together
Preheat a sandwich press. Place 4 tortillas on a cutting board and sprinkle with 1/2 the cheese. Top with turkey, salsa, remaining cheese and remaining tortillas. Toast in sandwich press until browned on both sides. Cut into quarters to serve.
Main Tomato Salsa:
Mix all ingredients
50\u00b0.
Mix fresh tomato salsa and sour cream. Reserve half
Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
Remove chicken to a cutting board; shred with 2 forks.
Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.
ins.
Meanwhile, for the salsa, roast peppers under hot broiler
Combine chicken, cottage cheese, olives, pimiento, parsley and hot pepper sauce.
Stuff shells.
Place in greased baking dish. Top with shredded cheese and tomato salsa.
Bake 20 minutes at 400\u00b0.
Preheat oven to 400\u00b0.
Spray a 12 x 8-inch baking dish with light vegetable spray.
Cook shells as label directs.
Meanwhile, in a large bowl, combine cooked chicken, Ricotta, scallion, olives, pimiento, parsley or cilantro, garlic and hot pepper sauce.
Use a teaspoon to stuff cooked shells with mixture.
Place in baking dish.
Top with cheese and tomato salsa.
Bake 20 minutes or until cheese has melted.
Garnish with parsley.
Serves 4.
ven.
Meanwhile, make the tomato salsa: saute garlic in olive oil
FOR SALSA ~ Mix all the salsa ingredients together & season to taste.<
br>Meanwhile, mix all the salsa ingredients in a bowl, cover
Beat the mayonnaise, salsa, pineapple, 2 tablespoons of the reserved pineapple juice, and sugar together in a mixing bowl with an electric hand mixer on medium until well mixed, 1 to 2 minutes.
Chill in refrigerator at least 1 hour before serving.
Combine all ingredients in a non-metallic bowl.
Best results when made earlier in the day if serving in the evening (this gives the salsa flavors a chance to marry).
Adjust ingredients to your liking.
Cover and refrigerate.
Great pared up with recipe#369631.