astry blender.
Add the salsa, beating 3 minutes with an
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
irections for sauce:
This recipe makes enough sauce for about
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
alsas and sauces, this salsa is best made a day in advance
or if making a double recipe an electric griddle works great
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two hours before:
tir the cream cheese and salsa over medium heat for 2
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
tir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing
Pour green tomatillo salsa in a saucer and cook
alt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave
re a real wimp!) This recipe should be doubled or tripled
ith a little whipped cream (recipe follows) or cinnamon on top
garlic and jalepeno, bread crumbs, salsa, spices and turkey with
erve topped with warm tomato salsa and crumbled cotija cheese.