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  1. Guacamole Salsa Scoops

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    Arrange Tostitos Scoops (whole Scoops are best) on a cookie sheet. Generously fill each Scoop with the shredded Monterey Jack cheese. Place the cookie sheet into the broiler oven and heat just until the cheese is melted. Remove Scoops and ad 1 Tsp of Gourmet Red Salsa to each Scoop. Top the salsa with a scoop of guacamole and top that with a small dollop of sour cream and serve.

  2. Salsa Chicken Chimichangas

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    In a large saucepan over medium/high heat, sauté onion and garlic in oil until tender; stir in salsa, chili powder, cumin, cinnamon and salt; fold in chicken and heat; remove from heat and set aside. Spoon 2-3 Tablespoons of refried beans down the center of a tortilla; top with ½ cup of the chicken mixture. Fold the top and bottom of the dressed tortillas toward the center, then roll up the sides. Secure with wooden toothpicks. Place chimichangas in a 13” x 9” x 2” baking pan seam side down. Spray all sides of the chimichangas with a light coating of cooking spray. Bake in a 450 degree oven for 20-25 minutes or until golden brown and crisp, turning after 10 minutes.

  3. Baked Brie Salsa

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    Place the Brie into the puff pastry shell and fold shell to completely encapsulate the cheese. Bake in a 400 degree oven until the pastry has turned golden brown. Remove from the oven and carefully place the baked Brie on a serving platter. Scoop the salsa onto the top of the baked Brie and around the sides and serve with the crackers. This goes very well with a nice Pinot Grigio.