SalsaKiss Recipe Page
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![[Recipe]](/login/images/upload/Chilaquiles.jpg)
"Salsa Kiss" presents:
"Chilaquiles con Salsa Verde"
Tortilla strips with green chile sauce
**Do not mix chicken, sauce and tortilla chips in advance or chips will become too soft.
Ingredients:
- 1 whole chicken breast
- 2 ½ cups water
- ¼ small onion
- 1 bay leaf
- Salt
- 4 peppercorns
- ½ teaspoon salt
- Oil for frying
- 8 corn tortillas
- ½ cup dairy sour cream, room temperature
- 4 oz. Monterey Jack cheese, shredded (1 cup)
- Cilantro sprigs
- 1 jar of Mark Miller’s "Coyote Cocina - New Mexico Green Sauce"
To Prepare: Place chicken breast in a medium saucepan. Add 2 ½ cups water, ¼ onion, bay leaf, salt to taste and peppercorns. Bring to a boil; reduce heat. Cover and simmer until chicken is tender, about 45 minutes. Cool chicken in broth. Drain, reserving broth. Shred meat with 2 forks or with your fingers, set aside. Pour Mark Miller’s "Coyote Cocina - New Mexico Green Sauce" into a saucepan. Add 2 cups reserved chicken broth and ½ teaspoon salt. Bring to a boil, reduce heat. Simmer gently uncovered 30 minutes. Keep sauce hot. Pour oil ¼ inch deep into a medium skillet. Heat to 365F. With kitchen scissors, cut tortillas into 1½ strips. Fry tortilla strips in hot oil until crisp and lightly browned. Drain on paper towels. Arrange fried tortilla strips in a large shallow baking dish. Add shredded chicken at room temperature, mix. Pour sauce over tortilla strips and chicken. Place sour cream in a flat mound in center of mixture. Cover with shredded cheese. Place baking dish under broiler until cheese is melted and bubbly and ingredients are heated through. Garnish with cilantro sprigs; serve immediately. Makes 6 servings.
**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/salad.jpg)
Salsa Kiss presents:
"Uxmal Mixed Salad"
Mounds of brightly colored vegetables are linked with an avocado slice.
Ingredients:
- 3 tablespoons white vinegar
- 1 tablespoon "Fiesta Chipotle Mustard"
- ¼ teaspoon salt, heaping
- ¾ cup olive salt
- Lettuce leaves
- 2 medium carrots, peeled, grated
- 1 (1 lb) can julienned beets, drained
- 1 small avocado, sliced
To Prepare: Combine vinegar, "Fiesta Chipotle Mustard" and salt in a medium bowl. Gradually beat in olive oil with a whisk until dressing is blended and thickened. Line 6 salad plates with lettuce leaves. Place a mound of carrots and lettuce. Place a mound of beets beside carrot mound. Place an avocado slice across the top. Serve dressing separately to be spooned over salad as desired. Makes 6 servings..
**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/potatoe.gif)
Salsa Kiss presents:
"Potato salad with Chipotle Mayonnaise"
Makes 10 servings.
Ingredients:
- 6 medium boiling potatoes (2 lbs.)
- Boiling salted water
- 1 cup mayonnaise
- 1 cup "Fiesta Chipotle Mayonnaise"
- 3 tablespoons milk
- ½ medium onion, (finely chopped)
- 6 oz. Monterey Jack cheese, shredded (1 ½ cups)
- 2 teaspoons lemon juice
- Salt and pepper
Directions: Peel potatoes. Cook in boiling salted water to cover until tender, about 30 minutes. Drain and cool. Cut potatoes in ½ inch cubes. Blend the "Fiesta Chipotle Mayonnaise", regular mayonnaise, and milk in a small bowl; set aside. Combine cubed cooked potatoes, onion and 2/3 of the cheese in a large bowl. Sprinkle with lemon juice. Add salt and pepper to taste. Pour mayonnaise mixture over salad. Toss gently but thoroughly. Turn into a serving bowl and sprinkle top with remaining cheese.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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