 Entree Try This Recipe With Hot Wachula's Black Bean & Corn Salsa Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
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DIRECTIONS: • Vegetable oil for frying • 9 Corn Tortillas • 1 Jar - Hot Wachula's Black Bean & Corn Salsa • 3 Chicken Breast Fillets - skinless • 1 Green bell pepper - sliced • 1 Cup - sour cream • 10 oz. - aged cheddar cheese, grated • 1/2 Cup - Salsa2U gourmet tortilla chips, crumbled Cook chicken in a lightly oiled pan (Pam® works great), until done. Remove chicken from pan and shred or cut chicken breast into small pieces. Grease a medium sized oven proof casserole. Spread 3-4 tablespoons of Wachula's Black Bean & Corn Salsa into bottom of casserole. Layer in the following ingredients: 1/3 of the tortillas (fold and split into halves to layer against edges of casserole), 1/3 of the chicken, 1/3 of the bell pepper slices, 1/3 of the salsa , 1/3 of the sour cream, and 1/3 of the cheddar cheese. Repeat for the second and third layers. Top with crumbled Garden of Eatin® organic yellow corn tortilla chips (great way to use crumbs at bottom of the bag!) Bake at 350° for 40 minutes. Serve hot. [Serves 6] Recipe tested, developed and/or modified by Salsa2U. All Rights Reserved. Order this salsa now with small quantity discounts. Click salsa jar photo above. |
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