57 chops two salsa Recipes

butter, flour tortillas (8 inches), shredded monterey jack cheese, chopped peeled mango, divided, thick sliced deli ham , cut into 1/2-in. strips, minced fresh cilantro, divided, salsa, sour cream , optional

tortillas, bacon, chopped, shallot, minced (about 3 tbsp), cheddar cheese, shredded (6 oz.), chipotle adobo sauce (optional), minced pickeled jalapeno chilies (adjust to taste), salt, vegetable oil, salsa, guacamole

crushed tortilla chips, shredded/cubed cooked chicken, pinto beans, red kidney beans, corn, drained, tomato sauce, prepared salsa, chopped onion, green bell pepper, chopped small, garlic , from a jar or 2 cloves , chopped, salt and black pepper, shredded monterey jack cheese or 12 oz cheddar cheese (or combination of the two), chopped tomato, shredded lettuce, sour cream, salsa

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

onion, chopped fine, garlic cloves, minced, olive oil, two 1-lb cans black , pinto, or pink beans, rinsed and drained, tomato sauce, ground cumin, fresh or pickled jalapeno chilies if desired, seeded and chopped (wear rubber gloves ), chopped fresh coriander if desired, twelve 7- to 8-inch flour tortillas warmed, grated monterey jack (about 6 oz), guacamole and tomato salsa as accompaniments

uncooked boneless, skinless chicken breast, black beans, raw, cooked, rinsed and drained, fat-free sour cream, shredded reduced-fat monterey jack cheese , or mexican-style cheese blend, chopped green chilies , two 4-oz cans, ground cumin, black pepper, corn tortilla , cut into 2-inch strips, salsa, mild, medium or hot

boneless skinless chicken breasts (6 oz each), corn tortillas (6 inches), chopped, pepper jack cheese, salsa verde, divided, cornmeal, garlic salt, canola oil, water, orange marmalade, chili powder, southwestern black beans, warmed, sour cream, minced fresh cilantro

two cans refried beans, hot salsa, onion diced, shredded cheddar or mexican blend cheese, two 8 oz packages of cream cheese, sour cream, spicy taco seasoning, hamburger, lettuce chopped, tomatoes diced, tortilla chips

two 15-oz cans organic black beans (do not drain), salsa, white onion, chopped, ground cumin, minced garlic, lemon juice, instant beef bouillon granules (low sodium ), salt and pepper to taste

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

taco seasoning mix, divided, refried beans, cream cheese, softened (can use two 8-oz packages), sour cream, salsa, slightly drained, tomatoes, finely chopped, jalapeno pepper, seeded and finely chopped (optional), green onions, chopped, shredded head lettuce, canned sliced black olives, drained, green sliced green olives, drained, shredded mexican blend cheese (or use cheddar)

coarsely chopped chicken - can use two 10 oz cans of chicken, chopped pitted ripe olives, shredded monterey jack/cheddar cheese blend, mayonnaise, southwest seasoning - mrs . dash, plum tomato chopped, hatch green chilies undrained, lime or 1 tsp juice, crushed tortilla chips, divided, crescent rolls, queso, salsa, sour cream

corn tortillas, huevos ; (eggs ), olive oil, salsa, ripened tomatoes finely chopped , or 15 oz can of fire roasted tomatoes, chopped onion, diced anaheim pepper, chopped cilantro, chili powder and ground cumin to taste, (a dash or two), avocado slices, refried beans

olive oil flavored cooking spray (5 1-second sprays per serving), boneless skinless chicken breasts, canned black beans, rinsed and drained, nonfat sour cream, shredded reduced-fat monterey jack cheese or 2 cups shredded mexican blend cheese, chopped green chilies , two 4-oz cans, ground cumin, black pepper, corn tortillas , cut into 2-inch strips, salsa (mild, medium or hot )

olive oil flavored cooking spray, uncooked boneless skinless chicken breasts, canned black beans, rinsed and drained, nonfat sour cream, shredded reduced-fat mexican cheese blend, divided, chopped green chilies , two 4-oz cans, ground cumin, black pepper, corn tortillas , cut into 2-inch strips, salsa (mild or medium or hot )