Warm Southwest Salsa With Tortilla Chips Recipes

WARM SOUTHWEST SALSA WITH TORTILLA CHIPS

Warm Southwest Salsa with Tortilla Chips image

Turn up the heat at your Mexican-themed party with a hot dip that's loaded with tomatoes, corn, black beans and flavor. Make it in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Snack

Time 30m

Yield 20

Number Of Ingredients 12

Ingredients

2 cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen corn
1/2 cup finely chopped green bell pepper
2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
1 jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend (2 oz)
12 oz yellow tortilla chips
2 tablespoons chopped fresh cilantro, if desired

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.)

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

SOUTHWESTERN-STYLE SALSA

Southwestern-Style Salsa image

Yield 4 cups/1 L 16 servings

Number Of Ingredients 13

Ingredients

1 cup (250 mL) chopped red bell pepper
1/2 cup (125 mL) chopped green bell pepper
1 jalapeño pepper, seeded and chopped
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (12 oz/341 mL) whole kernel corn, drained
3 green onions with tops, thinly sliced
1 tbsp (15 mL) snipped fresh cilantro
1/3 cup (75 mL) Italian salad dressing
1 lime
1 garlic clove, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) hot pepper sauce (optional)
Tortilla chips (optional)

Steps:

Chop red, green and jalapeño peppers using Food Chopper; place into large bowl. Add beans, corn, green onions and cilantro; mix gently.Pour dressing into small bowl. Zest lime using Zester/Scorer. Juice lime to measure 1 tbsp (15 mL) juice. Add lime zest, juice, garlic, salt and hot pepper sauce, if desired, to dressing; mix gently. Drizzle dressing over vegetables; toss gently to coat. Serve with tortilla chips, if desired.

Nutrition Facts :

HOMEMADE SALSA AND TORTILLA CHIPS

Homemade Salsa and Tortilla Chips image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound tomatoes, diced
1 red onion, finely diced
1 jalapeno, finely diced and seeded
1 clove garlic, smashed
1 lime, juiced
3 tablespoons freshly chopped cilantro leaves
Salt and freshly ground black pepper
Peanut oil, for frying
2 teaspoons kosher salt
1/2 teaspoon chipotle chili powder
8 to 12 corn tortillas

Steps:

Add all salsa ingredients to a bowl and toss.
For the chips:
Preheat peanut oil in a deep-fryer to 350 degrees F.
Mix the salt and chipotle powder together in a small bowl.
Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

SOUTHWESTERN SALSA AND SPICY CORN CHIPS

Southwestern Salsa and Spicy Corn Chips image

Provided by Sandra Lee

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (24-ounce) jar chunky salsa
3 tablespoons chopped fresh cilantro leaves
3 scallions, white and green parts, chopped
2 teaspoons Southwestern dry marinade mix (from a packet)
1 (18-ounce) bag restaurant-style tortilla chips
Vegetable oil cooking spray
1 (1.25-ounce) packet Tex-Mex taco seasoning

Steps:

Preheat oven to 350 degrees F.
In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside.
Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned.
Serve chips on a large platter with a bowl of the Southwestern Salsa.

SO-SIMPLE SALSA DIP

So-Simple Salsa Dip image

Salsa's great served alone with chips, but mixing and heating it with cream cheese makes a wonderfully warm dip!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 10m

Yield 28

Number Of Ingredients 3

Ingredients

1 package (8 ounces) cream cheese
1 cup Old El Paso™ Thick 'n Chunky salsa
Nacho or tortilla chips, if desired

Steps:

In 1-quart saucepan, heat cream cheese and salsa over low heat about 5 minutes, stirring occasionally, until cream cheese is melted.
Keep warm in heatproof dish. Serve with chips.

Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg

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