f you prefer really chunky salsa, then simply mix all ingredients
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.
Taste for seasoning and adjust to taste.
Serve with chips or over tacos.
Place frozen chicken breasts in a 13 x 9 pyrex dish.
Pour rotel over the chicken.
Pour uncooked herbed stuffing over chicken and rotel.
Bake in oven at 350 degrees for approximately 1 hour 15 minutes.
ut if you like hotter salsa feel free to leave them
on-stick spray.
Pour salsa into skillet, add remaining taco
In a medium saucepan combine the beer, cumin, dried oregano and garlic powder; bring to a simmer.
Add in the refried beans and salsa, stir until heated through.
Add in the cubed Velveeta; stir over low heat until cheese melts (about 3 minutes).
Transfer to a bowl and serve warm with tortilla chips or tacos.
nd top with jar of salsa.
Cover and cook on
illet.
Top with peach salsa. Garnish with lime slices.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Put English muffin halves cut-side down onto a baking sheet. Spread 1 teaspoon salsa over each muffin half. Divide bacon between each half and sprinkle enough cheese over the 'pizza' to just cover the sauce.
Bake under the broiler until the cheese is melted, 5 to 10 minutes.
Heat oven to 350\u00b0F.
Grease 13x9-inch (3-quart) baking dish or pan.
In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well.
Add potatoes; mix well.
Spread in greased dish.
In small bowl, combine bread crumbs and butter; mix well.
Sprinkle over potatoes.
Bake at 350\u00b0F.
for 45 to 60 minutes or until cheese is melted and potatoes are tender.
Heat oven to 400\u00b0F Spray a 8 or 9-inch pan with pan spray. Stir together Bisquick mix, water & egg. Spread in the pan then sprinkle with 1 1/4 cups of the cheese.
Using a skillet cook & stir chicken in oil over medium-high heat until outsides turn white; drain. Stir in salsa & chopped onion; heat until hot. Spoon over batter in the pan to within 1/2-inch of the edges.
Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts; loosen from sides of the pan & serve.
breasts).
Pour the salsa over the chicken pieces.
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
tir in the jar of salsa.
Stirring occasionally, cook on
In a food processor, add onion and jalapeno and process to your liking (if you want chunky, don't process very long).
Add Rotel, tomatoes and juice, green chilies and process.
Put in bowl and add spices.
Chill for a couple of hours for flavors to combine.
PS If you are brave you can add 2 cans of hot Rotel.
In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
Cook on low for 5 hours.
Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.
rockpot then pour beans and rotel over the top; cover and
ooker.
Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin
auce, 1/2 can of rotel, and salsa verde (to taste) over
Combine can of rotel and chicken in a medium skillet and let simmer for 15min covered.
In a large bowl combine remaining ingredients, add chicken and rotel mix and toss.
Use your favorite salsa as a dressing.