Try some of our favorite recipes made with Killer Salsa!
SHREDDED BEEF TACOS
Put a chuck roast in the Crock Pot. Add 1 Cup Killer Salsa and 1 pk. of Taco seasoning. Cook all day. Shred with 2 forks and serve for Tacos, Burritos or Beef Enchilada Filling
Mash a ripe avocado and add Killer Salsa to taste.
Start with fresh homefried potatoes (or frozen Tater Tots) garnished with green onions, Paprika, and Parsley Flakes. Add cooked Ham, Sausage or Bacon, eggs and shredded cheese. Cook until eggs are set and cheese is melted. Roll in flour Tortilla and serve with Killer Salsa Can be made up ahead of time and wrapped in foil to take camping. Lay on grill to reheat! Real easy!
EASY TURKEY CHIMIS
2 cups cooked shredded Turkey
1/4 cup chopped green onion
4 oz. diced chiles (ortegas)
2 T. cilantro
1 pk. Won Ton Wrappers
Mix Turkey, onions, chiles and cillantro. Refrigerate at least 2 hours. Put 2 T. filling in middle of Won Ton Wrapper and roll up. Fold 2 ends in first and then roll. Moisten edges with water to seal. Deep fry or brush with oil and bake at 375 degrees about 5 min. or until brown. Serve with Killer Salsa
BAKED CHICKEN MARGARITA
Mix 2 T. com oil, 2 T. lime juice and 1 T. honey, brush 4 boneless Chicken Breasts with mixture then roll in 1 cup finely crushed com chips. Arrange chicken on greased microwave dish. Microwave on high 8 to 10 Min.. Pour 1 1/4 cups Killer Salsa over Chicken, top with 1 cup shredded Monterey Jack Cheese and cook another 2 min. Garnish with Cilantro and Lime wedges. Serves 4.
1 pound Hot Sausage (I use Jimmy Dean)
1/2 cup green onion tops
12 (6 inch) corn tortillas
3 cups shredded Cheddar Cheese
2-1/2 cups milk
Killer Salsa (I love the fire Roasted and there are folks who love the Garlic)
1 4oz. can diced Ortega Chiles
BROWN SAUSAGE with GREEN ONIONS
Drain off excess grease. Layer 4 Corn Tortillas in greased 8X12 pan. Top with 1/2 of Sausage mixture and 1/3 of cheese. Layer more Tortillas, Sausage and Cheese. Combine eggs, milk, Killer Salsa and diced chiles. Pour over mixture and put rest of cheese on top. Cover and refrigerate several hours or overnight. Bake at 325 degrees for 45 min. to 1 hour till knife comes out clean. Serve with extra Killer Salsa
CHICKEN & SALSA SOUP
1 3/4 c. water
1 14 1/2 oz. can reduced sodioum chicken broth
1/2 pound skinless, boneless chicken, cut in bite size pieces
1 to 2 tsp chili powder
1 11 oz. can corn w/sweet peppers
1 cup Killer Salsa
3 cups broken tortilla chips
2 oz. monterey jack cheese, shredded
In 3 quart saucepan combine water, broth, chicken and chili powder. Bring to boil, cover and simmer for 8 minutes. Add corn. Simmer uncovered for 5 minutes. Stir in Salsa and heat thoroughly. Ladel soup into bowls, top with chips and cheese. Makes 4 servings.
KILLER BLOODY MARY
1 large can of tomato juice
2 cups Killer Salsa
1/4 cup Worchestershire sauce
Dash of celery salt and garlic salt
Gin or vodka to taste
Put everything in blender until smooth and enjoy!
KILLER TORTILLA ROLL-UPS
1 8 oz. pkg. cream cheese, softened
1/2 cup Killer Salsa
1 green onion chopped fine (2 TBS)
6 flour tortillas (8 inch)
1 cup shredded spinach leaves or romaine lettuce
3 thin slices turket breast
1/4 cup chopped pimiento or roasted red pepper
Stir cream cheese until smooth. Stir in Salsa and green onions. Top each tortilla with 1/4 cup cheese mixture. Spread to edge. Top each with spinach, 1/2 slice of turkey and 2 tsp. pimiento. Roll up tightly like a jelly roll. Place seam down in shallow pan. Refrigerate 30 minutes. Cut each roll into 5 slices. Serve with extra Killer Salsa.
KILLER TORTILLA CASSEROLE
1 cup coarsley crumbled tortilla chips
2 cups cubed cooked turkey or chicken
1 can creamed corn
3/4 cup Killer Salsa
1/2 cup ripe pitted olives
1 cup chedddar cheese, shredded
In 2 qt. casserole dish, layer chips, turkey, corn and Salsa. Top with olives and cheese. Bake at 350 for 40 minutes or until hot. Serves 4. Serve with chips and extra Killer Salsa.