Cha Cha Salsa Recipes

CHA CHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
• Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
• Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHI CHI'S SALSA

Steps:

• Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper.
• Bring just to a boil.
• Boil hard 1 min.
• and remove from heat.
• Put half of mixture through blender just to mince fine, but not to puree.
• Return to remaining half of mixture.
• Cool and refrigerate in tightly covered container.
• Use within a few weeks.
• Freezes well up to 6 months.

CHA-CHA SALSA

Steps:

• Combine all ingredients.
• Cover and chill 3 to 4 hours.

CHA CHA BOWL

Steps:

• Pineapple and Zucchini Salsa:
• Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
• Black Beans:
• Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
• White Rice:
• Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
• Al Pastor Adobo Marinade:
• Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
• Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
• To serve:
• In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA-CHA CHICKEN SALAD

Steps:

• Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
• If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad.