Salsa Baked Cheese Recipes

BAKED TRIPLE CHEESE AND SALSA TORTILLA CHIP DIP

Steps:

• Preheat oven to 375F. Spray a 9-inch pie dish (or similar-sized oven-safe baking dish) with cooking spray.
• Place tortilla chips in dish so they cover the majority of the bottom, slightly overlapping. This prevents soup from seeping through.
• Add the soup and lightly spread it evenly over the chips with a spatula or knife.
• Evenly sprinkle the fajita mix over the top.
• Evenly sprinkle not quite half the cheese over the top (I used about 40% of the bag); set aside remainder.
• Add the cream cheese in about 1/4 cup blobs and with a spatula or knife, do your best to carefully distribute it evenly over the pan without disturbing the other layers. Some small bald patches are okay because it bakes together. Tip - the softer your cream cheese is, the easier this step is.
• Evenly pour the salsa over the top, spreading it lightly with a spatula or knife if necessary.
• Evenly sprinkle reserved cheese over the top.
• Bake for about 30 to 40 minutes, or until top is golden browned, bubbly, and dip is done to your liking. Allow dip to cool momentarily before serving.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SIMPLE SALSA CHICKEN

Steps:

• Place chicken in a shallow 2-qt. baking dish coated with cooking spray. Sprinkle with salt. Combine salsa and taco sauce; drizzle over chicken. Sprinkle with cheese. , Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°. If desired, serve with lime wedges and sliced avocado.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

BAKED EGGS WITH SALSA

Steps:

• Preheat oven to 400 degrees F.
• Lightly oil or spray a medium nonstick skillet with an ovenproof handle.
• Spoon salsa into the pan.
• Lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each.
• Add green onions and season eggs with salt and pepper.
• Bake about 15 minutes or until the egg whites are cooked and the yolks are still runny.
• Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more.
• Top with the cilantro and serve immediately.

SALSA BAKED CHEESE

Steps:

• Preheat oven to 350 degrees.
• Mix pumpkin seeds and cheeses in small bowl; shape into a disk and place in an oven-proof baking dish. Top with salsa.
• Bake 10-15 minutes or until piping hot.
• Sprinkle with cilantro and serve!

BAKED SALSA-SOUR CREAM CHEESE DIP

Steps:

• Heat oven to 350°F.
• Cut 1/4-inch-thick slice from top of bread loaf; set aside. Remove center of loaf, leaving 3/4-inch-thick shell. Cut removed bread into bite-size pieces.
• Mix cream cheese, sour cream and salsa until blended; stir in shredded cheese. Spoon into bread shell; cover with top of loaf. Wrap in foil.
• Bake 1 hour or until dip is heated through. Serve with bread cubes.

CREAM CHEESE SALSA DIP

Steps:

• Soften the cream cheese by leaving it out on your counter for 30 minutes. You need to do this so that it blends well with the sour cream. To a medium bowl add the softened cream cheese and the 8oz of sour cream. Using a handheld mixer, blend until smooth. It's OK if there are a few lumps, but you do want it to be mostly smooth. You can also use a stand mixer to do this if you have one.
• To assemble, spoon the cream cheese sour cream blend into your serving dish and spread to cover the entire bottom. Whatever dish you use, you want it to have an edge higher than the dip, like the pie plate in the photo. This will make sure as the liquid from the salsa separates it doesn't run right off of a platter onto your table. Next, pour the entire jar of salsa over top and smooth to cover the cream cheese sour cream blend. Next, cover the salsa with all of the shredded Cheddar cheese. Lastly, sprinkle with the diced onions. Serve with your favorite chips and enjoy!

CHEESY SALSA BAKED DRUMSTICKS

Steps:

• Heat oven to 400°F.
• Add oregano to coating mix; use to coat chicken as directed on package.
• Place on foil-covered baking sheet.
• Bake 30 min. or until done (165ºF).
• Drizzle with salsa; sprinkle with cheese. Bake 5 min. or until cheese is melted.

SALSA-BAKED GOAT CHEESE

Steps:

• 1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
• 2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.