2455 tomato cheese salsa Recipes

tomatoes, chopped, red onion, finely chopped, kalamata olives, pitted and chopped, garlic cloves, minced, fresh parsley, chopped, balsamic vinegar, olive oil, capers , draned, salt, fresh ground pepper, feta cheese, crumbled (optional)

tomatoes, chopped, red onion, finely chopped, kalamata olives, pitted and chopped, garlic cloves, minced, chopped fresh parsley, balsamic vinegar, olive oil, drained capers, salt, freshly ground pepper, crumbled feta cheese (optional)

chopped seeded tomatoes, onion, chopped, jalapeno peppers, seeded and chopped, poblano pepper, seeded and chopped, minced fresh cilantro, lime juice, olive oil, garlic clove, minced, chili powder, ground cumin, salt, frozen bread dough, thawed, olive oil, shredded mexican cheese blend, chorizo, cooked and crumbled

tomato sauce, salsa, corn tortillas, lean ground beef, canned fat-free refried beans, onion powder, garlic powder, chili powder, ground cumin, black pepper, shredded low-fat cheddar cheese

tomatoes, chopped, chopped red onions, garlic cloves, minced, crumbled feta cheese (4 oz.), chopped fresh parsley, red wine vinegar, olive oil, dried oregano, salt, avocados, chopped

tomatoes, chopped, chopped red onions, garlic cloves, minced, avocados, chopped, crumbled feta cheese, chopped fresh parsley, olive oil, red wine vinegar, dried oregano, salt, tortilla chips

tomatoes, halved, uncooked chopped clams (or about 3 cans cooked/chopped ), red onion, chopped, cilantro, chopped, basil, chopped, salt, black pepper, juice from 2 lemons, baguette, feta cheese, olive oil

tomato , roasted,peeled and chopped, onion, chopped fine, garlic, minced, vegetable oil, cooked chicken breasts or 1 1/2 lbs cooked beef or 1 1/2 lbs cooked pork, shredded, salt, corn tortillas, slightly warmed for easy rolling, vegetable oil, milk, sour cream , thined with the milk, guacamole, shredded queso fresco or shredded farmer cheese, salsa, cilantro

tomatoes, diced, red onions, diced, fresh cilantro, chopped, fresh jalapeno peppers, minced, fresh lime juice, olive oil, corn tortillas, refried beans , fat free (spicy), eggs, reduced-fat mexican cheese blend, avocado, sliced, low-fat sour cream, salt and pepper

tomato, chopped, frozen sweet corn, pine nuts, toasted, red bell pepper, diced fine, chopped cilantro, fresh lime juice, salt, cayenne pepper (optional), ground chicken meat, chopped green chilies, ground cumin, mild chili powder, garlic, minced, salt, pepper, black beans, rinsed and drained, leaf lettuce, kaiser rolls, monterey jack cheese

leftover steak , any meat will do really, yellow bell pepper , again its what i had any will do, red onion, mushrooms , i had leftover baby bella so its what i used, mexi cheese, spicy tomatoes or salsa, most salsa is to thick for me, i like it lite, baby spinach , your greens should be healthy too

tomatoes, diced small, diced green chiles, sliced black olives, drained, scallions, sliced, good seasons italian dressing, mexican cheese

tomato, peeled and diced, cucumber, peeled and diced, purple onion, minced, sliced ripe olives, chopped fresh parsley, lemon juice, olive oil, garlic, minced, chopped dried rosemary, salt, pepper, crumbled feta cheese

corkscrew macaroni, cooked, tomatoes, diced, onions, diced, green chili peppers, diced (or use jalapeno peppers if like it spicy), pitted ripe olives, sliced, corn oil (or use olive oil), lemon juice, rice vinegar, fresh cilantro, chopped, chili powder, knorr chicken bouillon, granulated, garlic powder, black pepper, monterey jack cheese, shredded, fresh cilantro stems (to garnish )

farfalle or rotini pasta, evoo, balsamic vinegar, mixed red, yellow, and green tomatoes, seeded and coarsely diced, sliced green onions, slicked mixed fresh herbs such as basil and orgeano, coarse salt, pepper, shaved ricotta salata or romano cheese

chopped onion, no-salt-added salsa, beer, chopped fresh cilantro, no-salt-added tomato paste, chili powder, salt, no-salt-added kidney beans, drained, yellow cornmeal, all-purpose flour, baking powder, salt, sugar, coarsely ground pepper, frozen egg substitute, thawed, evaporated skimmed milk, vegetable oil, shredded reduced-fat cheddar cheese

tomatoes, seeded, chopped, lightly packed watercress leaves (about 1 large bunch), crumbled gorgonzola cheese (about 1 1/2 oz), chopped red onion, balsamic vinegar, olive oil, water, salt, yellow cornmeal, frozen corn kernels, thawed

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.