op bag, add the drained Quick Pickles and flour and shake
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
Microwave:
Sprinkle both sides of chicken with seasoning mix. Place chicken in a baking dish.
Pour salsa over chicken.
Cover with wax paper and microwave for approximately 9 minutes or until chicken is fork-tender.
Sprinkle with cheese and microwave 60 seconds or until cheese melts.
Serve with sour cream.
Serves 2.
In a medium bowl, blend the prepared salsa and cream cheese. Place in a serving dish and cover.
Refrigerate until ready to use.
Serve with tortilla chips.
Heat oven to 375\u00b0.
Prepare chicken.
Sprinkle both sides of chicken with taco seasoning mix.
Place in baking dish.
Pour salsa over chicken.
Bake at 375\u00b0 for 25 to 35 minutes or until chicken is fork tender.
Sprinkle evenly with cheese.
Bake additional 3 to 5 minutes or until cheese is melted.
Serve with sour cream.
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.
In a medium bowl, use a hand mixer to blend cream cheese, salsa and mild Cheddar cheese. Spread the mixture into a medium serving dish. Sprinkle with black olives, green onions and red bell pepper. Cover and chill in the refrigerator until serving.
Mix ingredients thoroughly and chill.
Garnish with cilantro sprig.
This is the basic recipe.
You can determine the \"hot\" factor of this dip by choosing mild, medium or hot Picante sauce. Also, the Picante sauce can be replaced with any good restaurant salsa or your own favorite salsa recipe.
If you really want to spice it up, add some fresh jalapeo pepper, chopped very fine.
Bring the stock to a quick boil, 2 or 3 minutes
Pour green tomatillo salsa in a saucer and cook
ake the roasted red pepper salsa: Place all the ingredients in
In heavy foil, stack tortillas with cheese and peppers in between, ending with cheese and peppers on top; cover.
Place on coals of campfire or on grill rack above medium coals.
Cook about 5 minutes or until cheese is melted.
Cut into 6 or 8 wedges. Serve with salsa and sour cream.
This recipe can be converted to oven or microwave.
erve topped with warm tomato salsa and crumbled cotija cheese.
Salsa Preparation:
Preheat a
until brown; drain. Stir in salsa, beans, corn, tomato sauce and
To prepare salsa, in a medium bowl, combine