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Four Ways with Salsa

Posted by on Aug. 12, 2009 at 12:50 AM
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Spicy Chile Pork :

Stir together 1  16 oz. jar medium heat salsa,

1-1/2 lb.  cubed boneless pork  loin chops,

3/4  lb. cubed red potatoes

1 cup green chile enchilada sauce , 1 cup chopped onion and

2 tsp. Mexican seasoning in a large stockpot.

Bring to a boil,  then simmer for 30 minutes more or until thickened.

6 servings

 

 

 

Stuffed Potato Skins

 

Cook 8 very small Russet potatoes until soft.

Cut in half, scoop out insides, leaving a 1/4 inch rim of potato inside skin.

Place on a baking sheet and brush with 1-1/2 tsp. oil.   Bake at 440 F.  for 20 minutes or

until very crisp. Fill skins with 1  cup salsa, 2/3 c. sliced ripe olives, 1/2 c. cooked and crumbled  bacon, 1-1/3 c. shredded pepper jack cheese and 1/2 c. sliced green onions, in that order. Bake 10 minutes more.

makes 16 potato skins

 

 

 

Spicy Back Bean Dip

Stir together 1  16 oz. can Rosarita Back beans, refried beans, 1 c. shredded Mexican blended cheese. 1 c. salsa, 1/2 c. beer and 1 Tbsp. Mexican seasoning in a micro-wave safe bowl. Cover and microwave on high for 3 minutes, stirring once or twice, until mixture is hot and cheese is melted.

Serve hot with tortilla chips for dipping

3 cups

 

 

 

Mexicali Suffed Mushrooms

 

Remove stems from very lrg. white mushrooms; place rounded side down on a baking sheet.

Fill with 1/3 cup medium heat salsa and 1/2 c. shredded jack cheese. Sprinkle with 1/4 c. crushed flavored tortilla chips. Bake at 400 F. for 15 minutes or until cheese is melted and mushrooms are cooked. Top with 1 Tbsp chopped fresh cilantro, if desired.

makes 12

 

by on Aug. 12, 2009 at 12:50 AM
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