Salsa is great as a dip, but you can cook with it, too. Whether it’s the Mexican “fudge” instead of nachos, or the soup, chicken or fish recipes, salsa is a shortcut to delicious dishes. These recipes are courtesy Mrs. Renfro’s Salsa.
Mexican “Fudge”
This is as tempting as fudge to people who prefer the savory to the sweet. It’s more “baked nachos” than fudge, but much neater to eat. After you bake it, you serve it on tortilla chips. Your family and friends will beg for more!
Ingredients
1 pound grated Cheddar cheese
¼ (4 ounces) jar salsa verde (green salsa).
3 eggs, well beaten
Preparation
Spread half of cheese evenly on the bottom of an 11"x 9" or 11"x 7" baking dish.
Combine the beaten eggs and salsa and spread over the cheese. Add the remaining cheese on top.
Bake at 350°F for approximately 30 minutes. Cool 10 minutes. Cut in 1" squares. Serve on tortilla chips.
Mexican fudge. Photo courtesy Mrs. Renfro’s.
Black Bean Salsa Soup
Make black bean soup in minutes by letting a jar of black bean salsa do the heavy lifting.
Ingredients
1 cup cooked, cubed pork or chicken
1 jar (16 ounces) black bean salsa
½ can (approximately 7 ounces) beef
broth (try low sodium broth)
½ can (approximately 7 ounces)
chicken broth (try low sodium broth)
Optional garnish: grated Cheddar and
sliced avocado
Optional garnish: sour cream or fat-
free Greek yogurt
Tortilla chips
Preparation
Add 1 cup cooked, cubed pork or chicken to 1 jar of black bean salsa.
Add approximately beef broth and chicken broth. Bring to simmer.
Garnish with grated cheese and sliced avocado. Serve with tortilla chips.
Substitute nonfat Greek yogurt for sour cream and save on saturated fat and calories. Photo by Melody Lan | THE NIBBLE.
