astry blender.
Add the salsa, beating 3 minutes with an
Preheat oven to 350 Degrees.
Stir together 11/2 cups cooked white or brown rice, 1 cup shredded pepper Jack cheese, 1 beaten egg, 1/3 cup salsa, 1/4 cup sour cream and salt and pepper to taste.
Spray 24 mini muffin pan or mini bar pan with nonstick cooking spray and press equal amounts of rice mixture into each cup.
Top with 1/3 cup crumbled tortilla chips and bake for 15 to 20 minutes or until tops are lightly browned.
Top with salsa, sour cream and cilantro leaves.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Mix together the first 5 ingredients in a large mixing bowl.
Whisk to combine.
SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
Add in jalapeAos and salsa, whisking to combine.
Season with sea salt and black pepper, to your tastes.
Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
Shake well before using after it has been stored.
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.
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two hours before:
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
Stir together salsa and corn.
Set aside.
Top 1 side of each tortilla evenly with bacon, lettuce, and corn salsa.
Drizzle with Avocado-Lime Sauce.
Roll up, and if desired, secure with wooded picks.
Sprinkle tilapia fillets liberally with southwest seasoning. When oil is hot
eally soft.
Add the salsa and black beans and cook
ayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste
In a medium bowl, stir sour cream, mayonnaise, soup mix, salsa, chili powder and cilantro until well mixed. Cover and chill 2 hours.
Serve with tortilla chips or cut up vegetables.
Makes about 3 cups.
owder, and serve with guacamole, salsa, and sour cream for a
toss the turkey with the Southwest marinade seasoning to coat, and
ontents of skillet with the salsa, ground meat, breadcrumbs and egg
ogether Taco Ranch Dressing and salsa. Moisten chicken with 1 tablespoon
Pour green tomatillo salsa in a saucer and cook