SALSA VERDE CHIPS RECIPES

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EASIEST SALSA VERDE CHICKEN (SLOW COOKER OR INSTANT POT ...



Easiest Salsa Verde Chicken (slow cooker or instant pot ... image

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Provided by Gina

Total Time 130 minutes

Yield 6

Number Of Ingredients 6

1 1/2 lbs raw skinless chicken tenders
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt (to taste)
16 oz roasted salsa verde

Steps:

  • Slow Cooker
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
  • Cover with salsa verde, cover and cook HIGH 2 hours.
  • Remove chicken, shred with 2 forks.
  • Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
  • Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
  • Instant Pot
  • Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
  • Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
  • Remove chicken, shred with 2 forks.

Nutrition Facts : ServingSize 1 /2 cup, Calories 145 kcal, CarbohydrateContent 5 g, ProteinContent 26 g, FatContent 2 g, SodiumContent 415 mg

SALSA VERDE CORN CHIP PIE RECIPE | SOUTHERN LIVING



Salsa Verde Corn Chip Pie Recipe | Southern Living image

This ground beef dinner can be on the table in just over 30 minutes, making it perfect to serve for dinner on busy weeknights. A variety of toppings will allow each member of the family to customize their own plates. 

Provided by Southern Living

Total Time 35 minutes

Yield Makes 6 serving

Number Of Ingredients 12

2 cups frozen whole kernel yellow corn, thawed
5 teaspoons olive oil, divided
1 (9-oz.) package garlic pork sausage links, casings removed
1 medium-size sweet onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-oz.) bottle salsa verde
1 (16-oz.) can navy beans, drained and rinsed
2 tablespoons fresh lime juice
6 cups original corn chips
1 cup (4 oz.) shredded pepper Jack cheese
Toppings: cilantro, radishes, avocado

Steps:

  • auté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet.
  • Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels.
  • Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn.
  • Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.
  • Note: We tested with Herdez Salsa Verde and Fritos Original Corn Chips.

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