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El Sol Favorites – Salsa Recipes
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Chicken Salsa Sandwich Grill
Short: This spicy grilled salsa chicken recipe is perfect for sandwiches and wraps. Try adding some sautéed peppers and onions for easy, fast and tasty fajitas.
Ingredients
- 4 boneless skinless chicken breast halves
- 1/2 cup El Sol Mango Pineapple Salsa
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 1/3 cup shredded cheddar cheese
- 4 hamburger buns
- 4 large lettuce leaves
- seasoned salt
- pepper
- a few drops fresh lemon juice (optional)
Preparation Directions:
In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter.
Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted butter if preferred) and broil or toast until lightly golden on the inside.
Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a few drops of freshly squeezed lemon juice, if desired.
Top with salsa and shredded cheese; run under broiler just until cheese has melted, about 2 minutes. Makes 4 servings.
From Cooks.com
Chicken Taco Pizza
Short: Chicken taco pizza is a family favorite! Use El Sol Tomatillo Salsa as your sauce, then add more Tomatillo or Mango Pineapple Salsa as a topping!
Ingredients
- 1 frozen whole wheat pizza crust, thawed
- 1/2 cup El Sol Tomatillo salsa + more for serving
- 1/4 pound part-skim mozzarella, shredded, divided
- 1 cup no-salt added black beans, rinsed and drained
- 1 cup frozen yellow corn, thawed
- 1 frozen boneless, skinless grilled chicken breast, thawed and chopped
- 1/4 cup cilantro
Preparation Directions:
In a skillet, saute chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter.
Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half the cheese.
Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with more cilantro, cut into 8 pieces and serve with more salsa on the side.
From Whole Foods
Southwest Grilled Beef Salad
Short: A hearty, spicy salad that makes a great lunch or dinner. The Southwest Grilled Beef Salad is also a flavorful filler for wraps and fajitas.
Ingredients
- 1 pound skirt or flank steak
- 1/4 cup marinade
- 2 cups shredded iceberg or romaine lettuce
- 1/2 medium red onion, very thinly sliced
- 1 cup frozen yellow corn kernels, thawed
- 1 ripe avocado, pitted and diced
- 1/4 cup El Sol Chunky Salsa
- 1 package tortillas
Preparation Directions:
Place steak and marinade in a non metal shallow dish. Refrigerate several hours or overnight. Remove from fridge 30 to 40 minutes before cooking.
Prepare grill. Place steak on hottest part of grill. Cook each side evenly, rotating to make grill marks until desired doneness. Let rest as you prepare salad.
On a a large platter or individual plates, layer lettuce, onion, corn and avocado. Slice steak thinly on the diagonal and arrange over salad. Top with El Sol Chunky salsa and serve with warm tortillas.
From Whole Foods
Twice Baked Text-Mex Potato
Short: The Twice Baked Tex-Mex Potato is a new fresh new taste for a traditional side dish, but it’s also substantial enough to be the main course of any meal.
Ingredients
- 1 (10- to 12-ounce) Russet potato
- 1 tablespoon sour cream
- 1/2 cup canned refried pinto beans, warm
- Salt to taste
- 1/4 teaspoon ground cumin
- 2 to 3 tablespoons grated cheddar cheese
- El Sol Lime Salsa
- 1 green onion, thinly sliced
Preparation Directions:
Preheat oven to 400°F. Prick potato all over with fork and arrange on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. Meanwhile, preheat broiler.
Cut open potato and scoop about 1/2 cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill potato, then top with cheese and return to baking sheet or place in small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onions and serve.
From Whole Foods
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