La Paloma Salsa's Famous Salsa Dip Recipe

The Final Four is a great time to get together with friends.  Maybe your brackets or knockout pools are heating up and everyone wants to get together to see who might win all of the money.  Or if you went to one of the schools that are still participating, an informal reunion might occur at someone's house or apartment.

This is a great La Paloma Salsa dip that is easy to make and tastes great.  It can be prepared cold, but we like it cooked so the cheeses melt together with the salsa.  All you have to do is buy some chips (make sure the chips are meaty so that they don't break in the dip) and bake this dish for a couple of minutes.  I promise you that your guests won't be disappointed.

1 (16 oz.) container cream cheese 
1 pint of La Paloma Salsa Medium
1 (2 oz.) container black olives, chopped
3/4 cup of Monterey Jack cheese, shredded
Small can of green chiles (optional)

Spread the cream cheese on the bottom of the platter, followed by our La Paloma Salsa, then spread the cheese, olives and green chiles on top.

Preheat the oven to 350 degrees and cook for 15 minutes or until the cheese starts to turn a golden brown. 

La Paloma Salsa Meatloaf El Fuego Recipe

One thing in our household that always go over well is our world famous salsa meatloaf made with our La Paloma Salsa hot salsa.  I saw this recipe on line a couple of years ago online.  We made numerous changes to improve the flavor and voila, an easy wonderful tasting down-home dinner that the entire family can enjoy (well unless you have a picky six year old son who only likes Mac and Cheese).

1 pound ground beef sirloin
1/2 cup La Paloma Salsa Hot Salsa
1/2 cup Panko bread crumbs 
1 egg, lightly beaten
3 cloves garlic
1 teaspoon fresh cilantro
top with La Paloma Hot Salsa (if desired)
minced dried parsley to taste
salt and pepper to taste
sour cream to taste

 *  *  *  *  *

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix the ground sirloin, La Paloma Salsa Hot Salsa, panko crumbs, egg, garlic and cilantro. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
 

Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).  Add La Paloma Salsa and sour cream, if desired.

Recipes: Healthy Turkey "Taquitos"

Ingredients

1 1/2 cups cups shredded turkey
1/2 cup La Paloma Salsa
1/2 onion, chopped
2 cloves garlic, chopped
1/2 jalapeno, chopped
1 1/2 cups jack cheese, shredded
salt, pepper to taste
light cooking spray
corn tortillas
toothpicks


Directions

1. Saute onion, garlic and jalapeno in cooking spray for 5 minutes and remove from heat.
2. Combine sauteed vegetables, shredded turkey, cheese, La Paloma Salsa, salt and pepper in a large bowl, and mix thoroughly.
3. Heat tortillas for 30 seconds in microwave, getting them pliable.
4. Fill each tortilla with one heaping tablespoon of the mixture, and roll into thin taquito, securing ends with toothpick, and spraying cooking spray generously to create crispiness while baking.
5. Bake in 350 degree oven for 12-15 minutes, until desired crispiness is achieved.
6. Serve with more La Paloma Salsa.


Nutritional Information per Serving

Calories 107
Fat 2.5 g
Carbs 12.6 g
Protein 6.7 g

Recipes: Sinless Sincronizadas

Ingredients

10 whole wheat or corn tortillas (better than white flour)
10 strips of ham
10 slices turkey bacon
5 slices Monterrey jack cheese, halved (choose light version for lower calories)
1 cup La Paloma medium salsa

Directions

1. Preheat oven to 350 degrees F
2. Line a cookie sheet with foil. Coat lightly with cooking spray.
3. Arrange tortillas on separate tray.
4. On one half, add a strip of ham and slice of turkey bacon, and spoonful of salsa.
5. Fold over and place on cookie sheet.
6. Add layer of cooking spray on tops.
7. Bake until bottoms begin to brown, about 17-20 min.
8. Slide in a slice of cheese.
9. Turn tortillas, and continue to bake for another 5-7 min, until crispy and lightly browned.
10. Serve with more salsa, and light sour cream if desired.

Nutritional Information per Serving

Calories 207
Fat 9.5 g
Carbohydrates 20g
Protein 9 g

Recipes: Salsa Chicken

Ingredients

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup La Paloma Salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions

1. Preheat oven to 375 degrees F
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour La Paloma Salsa over all.
3. Bake for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
5. Top with sour cream if desired, and serve.

Nutritional Information per Serving

Calories 287
Fat 12.4 g
Cholesterol 101 mg

Recipes: Oh So Good Omelette

Ingredients

1 teaspoon extra virgin olive oil
2/3 cup La Paloma Mild Salsa    
2 large whole eggs
2 large egg whites
1/2 cup black beans, drained
1/2 cup diced avocado
1/4 cup crumbled goat cheese
1/4 cup diced green onion
2 tablespoons cilantro

Directions

1. Heat oil in non-stick skillet over medium heat.
2. Add half of the salsa and simmer until thickened, about a minute
3. Beat eggs and egg whites in a bowl, and add to salsa mixture, cooking for 1-2 minutes until they begin to set.
4.  Gently lift edges of omelette with spatula to allow uncooked egg to flow to edges, and cook for 1-2 minutes more.
5. Combine all veggies and spread down the middle of omelette.
6. Fold omelette in half, flip over and coo for 2 minutes.
7. Serve with cilantro and remaining salsa on top.

Nutritional Information per Serving

Calories 185
Fat 10 g

Salsa Salmon Wheels Recipe

Different than most finger foods, yet healthy and unique, try our recipe for Salsa Salmon Wheels, straight from our La Paloma Salsa kitchen.

Ingredients

1 pound of cooked Boneless Salmon, in small pieces

1 8 oz. package Light Cream Cheese

1/2 cup La Paloma Salsa mild salsa

1 1/2 teaspoons Cilantro

1 1/2 teaspoons Parsley

1/4 teaspoon Cumin

8 whole Wheat Tortillas

Directions

1. Combine salmon, cream cheese, La Paloma salsa, parsley, cumin and cilantro in bowl.

2. Spread about 2 tablespoons of mixture on each tortilla.

3. Roll each tortilla up tightly and wrap individually with plastic wrap.

4. Refrigerate for 2-3 hours.

5. Slice each tortilla into bite-size wheels.

Nutritional Information per Serving

Calories 137

Fat 6.4 g