SALSA VERDE CHIPS RECIPE

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.

Steps:

• Wash and dry the fresh produce.
• Peel and mince the garlic.
• Using a peeler, remove the green rind of the limes, avoiding the white pith; mince the rind to get 3 teaspoons of zest.
• Quarter the limes.
• Remove and discard the papery skins of the tomatillos; medium dice the tomatillos.
• Roughly chop the cilantro leaves and stems.
• Peel and small dice the onion.
• In a medium pot, heat 2 teaspoons of olive oil on medium until hot.
• Add the garlic and onion; season with salt and pepper.
• Cook 1 minute, or until fragrant.
• Add the tomatillos and season with salt and pepper.
• Cook, smashing the tomatillos with a spoon, 10-12 minutes, or until thickened and saucy.
• Remove from heat.
• Add the lime zest, ¾ of the cilantro and the juice of all 8 lime wedges; season with salt and pepper to taste.
• Garnish with remaining cilantro.