Do you ever look in your pantry/refrigerator and wonder how things got there sometimes? No? Is that just me? Hmm.
Well, that’s what happened to me yet again a few weeks back. I opened my refrigerator and I had not one, but 2 HUGE containers of salsa. My in laws have a friend that jars salsa from his summer fresh tomatoes. Apparently, they can’t keep up with the amount of salsa they are given, so they gave some to us. We happily accepted – it was delicious! Except it was hidden behind the greek yogurt, and I forgot it was there.
On another note, my kids like the flavors in salsa, but they don’t necessarily like the chunks. They tend to dip the chip in the “juice”, and leave the tomatoes. I actually don’t discourage this – hey, it’s more for me! However, I decided to mix things up a bit with it.
I took both jars of salsa ( it had to be at least 40 ounces altogether), drained it, ( I know, how mean! Especially after I just told you that my kids like the juice, I say I drain it. I promise, I kept the juice for them to snack on later…), and I pureed it. It ended up being a fairly thick sauce. We grilled some chicken breasts, and I shredded those (or you could also make this with a bunch of leftover smoked chicken). I opened a can of black beans and found some Mexican white Queso cheese. I tossed the chicken and beans in the salsa, threw it in a casserole dish, topped it with the cheese and baked it until it was bubbly.
We had tortillas and tortilla chips. I think we all preferred the actual tortillas over the chips. I couldn’t believe how good these things were. They tasted….like authentic Mexican This made a TON, my kids loved them, and they were SUPER low in calories. A win win win meal!
Smoked Chicken Ole`
- 40 ounces of your favorite salsa - drained
- 2 cans of black beans - drained.
- 3 - 4 smoked/grilled chicken breasts - shredded
- 1 pound of Mexican Queso Cheese - shredded
- Drain your salsa and puree it.
- Add drained black beans.
- Add shredded chicken breasts and mix well.
- Top with shredded queso cheese. Bake at 350 for 20-30 minutes, or until cheese is melted and bubbly. Serve inside tortillas or as a dip with tortilla chips.