Warm Southwest Salsa with Tortilla Chips

Name: Warm Southwest Salsa with Tortilla Chips
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed; 1 teaspoon chili powder; 2 Tbsps chopped fresh cilantro, if desired; 237 milliliters frozen corn; 1 clove garlic, finely chopped; 118 milliliters finely chopped green bell pepper; 1 teaspoons ground cumin; 1 jalapeño chile, seeded, finely chopped; 567 grams cans each) petite diced tomatoes with lime juice and cilantro, drained; 57 grams 1/2 cup shredded Mexican cheese blend; 118 milliliters medium tomatillos, husks removed, rinsed and finely chopped (about; 340 grams yellow tortilla chips

The recipe Warm Southwest Salsa with Tortilla Chips could satisfy your Mexican craving in approximately 30 minutes. This hor d'oeuvre has 133 calories, 4g of protein, and 5g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. If you have mexican cheese blend, ground cumin, petite tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro. Spoon into casserole.

Ingredients you will need

Tortilla Chips

Cooking Spray

Cilantro

Cheese

Equipment you will use

Bowl

Sprinkle cheese evenly over top.

Ingredients you will need

Cheese

Microwave uncovered on High 5 to 7 minutes or until warm.

Equipment you will use

Microwave

Sprinkle with cilantro.

Ingredients you will need

Cilantro

Place casserole on large round platter; surround with tortilla chips.

Ingredients you will need

Tortilla Chips

Serve immediately. (Salsa will be saucy; serve with slotted spoon.)

Ingredients you will need

Salsa

Equipment you will use

Slotted Spoon

Equipment

Bowl

Microwave

Slotted Spoon

Ingredients

Servings:

425grams

can black beans, drained, rinsed 1teaspoon

chili powder 2Tbsps

chopped fresh cilantro, if desired 237milliliters

frozen corn 1clove

garlic, finely chopped 118milliliters

finely chopped green bell pepper 1teaspoons

ground cumin 1

jalapeño chile, seeded, finely chopped 567grams

cans each) petite diced tomatoes with lime juice and cilantro, drained 57grams

1/2 cup shredded Mexican cheese blend 118milliliters

medium tomatillos, husks removed, rinsed and finely chopped (about 340grams

yellow tortilla chips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.