Spoon 1/4
cup salsa over each.
Not exact matches
3 oz cream cheese, softened (I used reduced fat) 1/3
cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4
cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2
cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2
cup shredded extra sharp cheddar cheese 1/2
cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Over medium heat mix in cream cheese, 1/2
cup Mexican style shredded cheese and
salsa.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild
salsa 1 and 1/2
cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6
cups organic chicken stock 1/4
cup cilantro (roughly chopped, to garnish)(optional) 1/4
cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4
cup coarse ground cornmeal 3/4
cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2
cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1
cup frozen kernels (thawed)
Combine refried beans and 1/4
cup salsa; carefully spread
over crust.
I made a «small» batch, and it yielded a bit
over 3
cups worth of
salsa.
Sprinkle 1/4
cup cheese
over the meat, and drizzle with about two tablespoons of red
salsa.
(Time: 20 minutes) All you need are taco shells, a
cup or two of chopped lettuce (choose romaine or red leaf
over iceberg), a coarsely chopped tomato, canned black beans, a jar of mild
salsa, and grated Monterey Jack cheese.