6 low cornmeal chicken salsa Recipes

yellow cornmeal, salt, pepper, boneless skinless chicken breast halves (about 1 1/4 lb), vegetable oil, chopped peeled peaches, tomato, chopped (1 cup), fresh cilantro, vegetable oil, white vinegar, salt

black beans, drained and rinsed, vegetable broth or 2 tbsp water or 2 tbsp chicken broth, chorizo sausage, finely diced (optional), oil (omit if using sausage), onion, small diced, red pepper, small diced, garlic cloves, finely minced, jalapeno, finely diced, cumin, chili powder, egg white, cornmeal, cornmeal, lime juice, cilantro, chopped, plain nonfat yogurt, low-fat sour cream, salsa (chose mild, medium or hot according to your tastes)

buttermilk, yellow cornmeal, ancho chili powder or regular chili powder, salt, skinless boneless chicken breast halves, pounded to 1/2- to 1/3-inch thickness, corn oil, low-salt chicken broth, bottled green salsa, chopped fresh cilantro, avocado, peeled, pitted, sliced

fresh poblano chiles * (about 4 large), green bell pepper, cumin seeds, coriander seeds, frozen corn kernels, thawed, vegetable oil or olive oil, divided, trimmed boneless country-style pork ribs, cut into 1-inch cubes, coarse kosher salt, chopped white onions, garlic cloves, minced, minced seeded jalapeno chiles, dried oregano, low-salt chicken broth, purchased salsa verde (tomatillo salsa), coarsely chopped fresh cilantro, all purpose flour, yellow cornmeal (preferably whole-grain stone-ground), baking powder, salt, chili powder, whole milk, unsalted butter, melted, egg, honey, coarsely grated sharp cheddar cheese (about 5 oz), divided, sour cream