Recipes

Ernie’s Salsas can always be used for dipping but they’re also a great way to kick up everyday dishes prepared for breakfast, lunch or dinner. The following recipes are only a few ways the salsas can be incorporated into dishes.

If you have a favorite recipe for using the salsa, please submit it to info@erniesepicfood.com and it will be posted to this site.

Guacamole Salsa Scoops

Ingredients

  • Tostitos Scoops
  • Shredded Monterey Jack cheese
  • Fresh Guacamole
  • Ernie’s Gourmet Red Salsa
  • Sour Cream

Instructions

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.

Salsa Chicken Chimichangas

Ingredients

  • 1 small onion, chopped
  • 3 tsp. minced garlic
  • 1 Tbls. Oil
  • 2 cups Ernie’s Perfect Peach Salsa
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1 pinch sea salt
  • 2 ½ cups cooked, shredded chicken
  • 8 12” flour tortilla
  • 1 cup canned refried beans
  • Non-stick cooking spray as neede

Instructions

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.

Baked Brie Salsa

Ingredients

  • Medium size wheel of Brie cheese
  • 1 puff pastry shell
  • 1 jar of either Ernie’s Gourmet Red or Perfect Peach Salsa
  • 1 box of Carr’s Water Crackers

Instructions

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.