Warm Southwest Salsa with Tortilla Chips
Makes 20 Servings
Prep Time: 20 min.
Cooking Time: 10 min.
Total Time: 30
2 - cans (10 oz each) petite
diced tomatoes with lime juice and cilantro, drained
1 - can (15 oz) black beans,
1 - cup frozen corn
1/2 - cup finely chopped green
2 - medium tomatillos, husks
removed, rinsed and finely chopped (about 1/2 cup)
1 - jalapeño chile, seeded,
1 - clove garlic, finely
1 - teaspoon chili powder
1/2 - teaspoon ground cumin
1/2 - cup shredded Mexican
cheese blend (2 oz)
12 - ounces yellow tortilla
2 - Tablespoons chopped fresh
cilantro, if desired
Lightly spray 1 1/2-quart round microwavable casserole with cooking
In large bowl, mix petite diced tomatoes with
lime juice and cilantro, black beans, frozen corn, chopped
green bell pepper, tomatillos, jalapeño chile, clove garlic,
chili powder, and ground cumin. 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.)
Alan’s Kitchen Tips
For a smokier flavor,
substitute 2 cans (14.5 oz each) fire-roasted tomatoes for the
diced tomatoes with lime juice and cilantro.
This vegetable dip can be made
up to 8 hours in advance. Cover and refrigerate until
ready to microwave.