Dip

Dads Salsa

10

I\\\'ve been using his recipe for over 15 years from an old card that has tomato juice splashed all over it! We love it because its more mild, so therefore Mr. Right loves it (he cant stand heat). You can make it more spicy by adding hotter peppers.

6
•5 Cups peeled, cored, chopped tomatoes


•3/4 Cups Chopped Onion


•6 cloves garlic


•1/2 tsp. ground cumin


•1 Cup chopped green peppers


•1 jalapeño pepper - if none use 1/2 tsp. cayenne pepper


•1/2 C. vinegar


•1 1/2 tsp. salt
Combine, boil, and simmer for 20 minutes. You can refrigerate, freeze or can. I can this and water boil it for 20 minutes in Pint jars. Note: This makes a smaller batch, so I just triple or quadruple...
See the full directions on my site
Nutritions

Calories
1385

Sodium
1956mg
81% DV

Fat
144g
221% DV

Protein
2g
5% DV

Carbs
5g
1% DV

Fiber
3g
13% DV

Not just your average chicken quesadilla recipe! Stuffed with sweet corn, zesty black beans, and sauteed peppers and onions, the cheesy, flavorful, Mexican-inspired meal is a family-friendly dinner for any night of the week. Garnish each plate with sour cream, salsa, guacamole, or pickled red onions, and serve the quesadillas with a side of tortilla chips, pico de gallo, and summer corn salad. It's a fast, fresh, and tasty supper!

1 T olive oil
1/2 sweet onion
1/2 red bell pepper
1 clove garlic
1 c cooked, chopped chicken
15.5 oz can black beans
1 c corn
3/4 t kosher salt
1/4 t cumin
1/4 t chili powder
1/4 t smoked paprika
ground black pepper ( to taste )
2 T chopped fresh parsley or cilantro
8 flour tortillas
1 c grated Monterey Jack cheese
1 c grated cheddar cheese
4
  • Heat olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook until lightly browned, about 1-2 minutes.
  • Reduce the heat to medium-low. Add the...
    See the full directions on my site
Nutritions

Calories
1815

Sodium
2358mg
98% DV

Fat
130g
201% DV

Protein
56g
112% DV

Carbs
90g
30% DV

Fiber
18g
75% DV