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
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.
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.
tir the cream cheese and salsa over medium heat for 2
he chili, beans, corn, and salsa until well mixed.
Lay
Salsa:
Preheat the oven to
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
Saute onion and green pepper until soft, 10-15 minutes.
Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
Bake at 350 until cheese melts, about 10-15 minutes.
Top with sour cream and enjoy!
GET all ingredients needed for recipe and place in work station
up of the salsa and spoon the remaining salsa evenly over the
Preheat oven to 350.
Slice tomatoes, bell peppers, and pineapples/mangoes.
Stack and bake tortillas at 350 for a few minutes or until crispy.
Using a food processor, puree black beans and spread on the tortilla, place spinach leaves on top of the beans and add pineapple/mango, sliced vegetables, corn and salsa.
Sprinkle cheese and oregano all over and put back in oven and bake for 10-12 minutes, or until cheese is melted and pizza heats up all over. Top with cool salsa and cottage cheese.