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![[Recipe]](/login/images/upload/enchilada.jpg)
"Salsa Kiss" presents:
"Green Enchiladas with Chicken; In a flash!"
(Fried chicken filled
tortillas, with green Tomatillo sauce)
Ingredients:
- 2 whole chicken breasts, each about ¾ pound
- 1 cup chicken broth, fresh or canned
- 6 ounces cream cheese
- 6 ounces shredded Monterrey Jack cheese
- ½ cup heavy cream
- ¾ cup finely chopped onions
- 1 cup pitted and chopped black olives
- 3 Tbsp lard (may substitute with vegetable oil)
- 12 corn tortillas
- 1/3 cup grated Parmesan cheese
- 1 8 oz. Chef Mark Miller’s "Coyote Cocina -Green Chile
Sauce"
- (For a hotter flavor, optional) "Ring of Fire, Green
Tomatillo Sauce"
To prepare the chicken: Place the chicken breasts in a heavy 2 to 3 quart saucepan, pour the chicken broth and
bring it to a boil over high heat. Then reduce the heat to its lowest point, cover the pan, and simmer the breasts for
about 20 minutes, or until they are tender but not falling apart. Transfer the breasts to a place and reserve the
chicken broth. When the chicken is cool enough to handle, remove the skin, cut the meat away from the bones and shred
it into small pieces. In a large mixing bowl, heat the cream cheese with a wooden spoon until it is smooth, then beat
into it ½ cup of cream, 3 tablespoons at a time. Stir in the Monterrey Jack cheese, onions, the olives, add the
shredded chicken, mix thoroughly, and put the mixture aside.
To prepare the enchiladas: Preheat the oven to 350 degrees. In a heavy 8 to 10 inch skillet, melt the lard over
moderate heat until a light haze forms above it. Fry and fill the tortillas, one at a time, in the following
traditional fashion: Dip a tortilla in the Chef Mark Miller’s "Coyote
Cocina - Green Chile Sauce", drop it into the skillet and fry it for a minute or so on each side, or until limp.
Transfer the tortilla from the pan to a plate and place ¼ cup of the chicken filling in its center. Fold one side of
the tortilla over the filling, then roll the tortilla up completely into a thick cylinder. Place it, seam side down, in
a shallow 2 by 12 inch baking dish. Fry and fill the remaining tortillas in a similar fashion, replenishing Green Chile
Sauce over them and sprinkle the top evenly with grated cheese. Bake on the middle shelf of the oven for about 15
minutes, or until the cheese melts and the enchiladas brown lightly on top. Serve at once and top with sour cream. For
a hot and spicy flavor, is desired, sprinkle "Ring of Fire, Green
Tomatillo Sauce" when served at the table.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 1]](/login/images/upload/tostadas.jpg)
Salsa Kiss presents:
"Tostadas Estilo Jalisco"
(Fried tortillas with beans and pig’s
feet).
Ingredients:
- 4 cups of refried beans ("Rosarita" refried beans are suggested)
- 5 tablespoon olive oil or vegetable oil
- 2 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1/3 cup lard
- 12 corn tortillas
- 2 or 3 pickled pig’s feet, boned and coarsely chopped
- 1 cup coarsely chopped onions
- Freshly grated Parmesan cheese
- 4 canned jalapeno chilies, rinsed in cold water and cut lengthwise into 1/8-inch strips
- 1 jar Chef Mark Miller’s "Coyote Cocina - Fire Roasted
Salsa"
For the topping: Keep the beans warm over the lowest possible heat. In a large bowl, heat the oil, vinegar and
salt together until they are thoroughly combined. Drop in the lettuce and toss lightly with a spoon until the lettuce
is coated evenly with the dressing.
For the tortillas: In a heavy 8 to 10 inch skillet, melt 2 tablespoons of the lard over moderate heat until a
light haze forms above it. One at a time, fry the tortillas for 1 minute each side, or until they are light gold.
Drain on a double thickness of paper towels. As you proceed, replenish the lard in the pan, 1 tablespoon at a time,
when necessary. Assemble the tostadas in the following fashion: Place 2 tortillas side by side on each serving plate.
Spread about 1/3 cup of the refried beans on the surface of each tortilla, scatter ¼ cup of lettuce on the beans, then
top with layers of pig’s feet, coarsely chopped onions and finally the sauce. Sprinkle each tostada with 2 teaspoons of
grated cheese and garnish with Chef Mark Miller’s "Coyote Cocina -
Fire Roasted Salsa".
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 2]](/login/images/upload/guacamole.jpg)
Salsa Kiss presents:
"The Great Avocado Snack"
Serves 4
Ingredients:
- ½ cup diced, seeded, peeled cucumber
- 2 green onions with tops, chopped
- 1 tablespoon chopped fresh parsley
- 1 tomato, chopped, drained
- 1 medium avocado, peeled, diced
- 2 teaspoon Maggi seasoning
- 2 teaspoons olive oil
- 1 teaspoon cider vinegar
- 1 teaspoon lime juice
- Lettuce leaves
- "Chipotle Kiss Hot Sauce"
Directions: Combine cucumber, green onions and parsley in a medium bowl; chill. Place tomato in a small bowl;
chill. Just before serving, add tomato and avocado to cucumber mixture. Combine Maggi seasoning, olive oil, vinegar
and lime juice in a small bowl. Mix well and pour over salad. Toss gently. Line stemmed glasses or small dishes with
a portion of lettuce leaf. Spoon salad into lettuce leaf. Serve as a first course. Sprinkle "Chipotle Kiss Hot Sauce" to add spice and uniqueness.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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