Tex Mex Pan Thighs With Fresh Fruit Salsa Recipes
TEX-MEX SALSA
I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.
Provided by JenJenMarie
Categories Mexican
Time 10m
Yield 4-6 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
- Pulse until thoroughly chopped.
- Add canned tomatoes and salt.
- Pulse until throughly combined.
- Store in refrigerator until ready to use.
TEX-MEX PAN THIGHS WITH FRESH FRUIT SALSA
This is a tasty chicken dish. I got this recipe from friend,who got it from the Ontario Chicken Lovers cookbook. She served it in a hollowed out pineapple 1/2. What a presentation. At home I don't get as fancy so I make it as an easy week night dinner served with rice and salad.
Provided by Marlitt
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large shallow bowl, mix seasonings together.
- Cut the chicken thighs to open up and then cut into large chunks.
- Add chicken to the bowl and mix to evenly coat with the spice mixture.
- Spray a large non-stick frying pan with cooking spray and heat over medium heat.
- Add Chicken and cook, turning occasionally, about 8-10 minutes until cooked through.
- Remove chicken to a serving plate and set aside.
- Stir into the pan, tomatoes, pineapple cantaloupe, green onion and jalapeno pepper.
- Cook 1 minute or just until warm.
- Spoon salsa over chicken.
- Sprinkle with coriander.
- Serve each with a wedge of lime for squeezing over top.
Nutrition Facts : Calories 430.8, Fat 29.1, SaturatedFat 8.3, Cholesterol 157.9, Sodium 453.7, Carbohydrate 8.6, Fiber 1.9, Sugar 4.2, Protein 33.4
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