Southwestern Salsa And Spicy Corn Chips Recipes

Steps:

• Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole. Sprinkle cheese evenly over top.
• Microwave uncovered on High 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

Steps:

• Heat a skillet over medium-high heat. Add corn, salsa, and crema con sal. Cook until heated through, 3 to 4 minutes. Remove from heat.
• Sprinkle with cheese, cilantro, and black pepper. Serve immediately.

Steps:

• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

Steps:

• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

Steps:

• Preheat the oven to 400 degrees F.
• Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles.
• Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet.
• Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt.
• Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time.
• Serve with salsa for dipping, if using. Enjoy!

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
• Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.