astry blender.
Add the salsa, beating 3 minutes with an
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.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Place all ingredients in food processor and process to desired consistency. I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
In a food processor or blender, roughly chop the beans.
Be careful not to puree them.
Stir in the salsa, cilantro, cumin and lime juice.
Refrigerate overnight or serve immediately.
Serve with blue corn chips or an assortment of sliced vegetables such as zucchini, yellow squash and celery.
Makes 3 cups.
Calories:
15 per tablespoon.
Fat:
0.
Cholesterol:
0.
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.
If using store bought restaurant style chips*, place them in
t, but since the original recipe called for a 6 pound
Squeeze water out of the tuna.
Place all ingredients in a food processor and puree.
If you like your dip a little thinner, then add more salsa. If you like it a little spicier, add some hot sauce. If you want it thicker, add a little more mayonnaise. I've tried it all -- this recipe is very easy to adjust and it's delicious!
Serve with a good quality restaurant style tortilla chips.
tir.
Stir in the salsa.
Stir in the cheese
Serve with rice,salsa and sour cream.
Recipe can be spiced
ortar and pestle or in Mexican stone molcajete.
Add this
br>Meanwhile, to make the Mexican rice, heat oil in a
erve topped with warm tomato salsa and crumbled cotija cheese.
Preheat oven to 400 degrees.
Line 8 inch round cake pan with tin foil, if desired.
Spread tortilla chips evenly in cake pan; some overlap is fine.
Sprinkle cheese over the chips, making sure all the chips have some cheese on them.
Sprinkle salsa over the cheese.
Pour black beans and chicken over the salsa and cheese.
Bake for about 10 minutes, or until the cheese is melted.
Serve in the cake pan.
Serve with sour cream and guacamole, if desired.
tir the cream cheese and salsa over medium heat for 2
he chili, beans, corn, and salsa until well mixed.
Lay
In deep dish pie or quiche pan, smear refried beans on bottom. Cover with salsa.
Plop guacamole mixture over this and smooth. Add sour cream on top, then cover generously with New York sharp Cheddar cheese.
Decorate the top with the black olives and chopped scallions.
Serve with a basket of restaurant-style corn tortilla chips for dunking into.