Tex Mex Pan Thighs With Fresh Fruit Salsa Recipes

TEX-MEX PAN THIGHS WITH FRESH FRUIT SALSA

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.

BASIC TEX-MEX SALSA

Steps:

• Put the tomatoes into a large bowl.
• Chop the onion and cilantro and add to tomatoes.
• Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
• Add the jalapenos to the mixture and combine.
• Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
• If desired add a little salt and pepper to taste.
• Taste to see if you would like more jalapenos. Add these if desired.
• Chill about 1 hour and serve cold with tortilla or corn chips.
• Weight Watcher points = 0.

TEX-MEX SALSA

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.