Category Archives: salsa

Tex-Mex Tortilla Pockets

This recipe is super easy to make.  I cooked my chicken ahead of time, then added the rest of the ingredients once cooled.  This recipe is taken from Kraft’s “What’s Cooking” magazine Summer 2013.  My kids love Mexican food, so I like to change up our usual recipes.  I found that 1/2 a pound of chicken wasn’t enough, I ended up using 3 breasts of chicken and made 6 good sized tortilla pockets.  I did not need the egg to seal the tortillas that I put the refried beans in as they stuck just fine.  I made 3 tortillas without the beans for my kids and used the egg to seal those ones.  I served my tortilla pockets with the left-over refried beans and freshly made guacamole.

2 tablespoons oil, divided
1/2 lb. (225 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup Kraft 3 Cheese Mexicana Finely Shredded Cheese
1/2 cup salsa
1/2 cup frozen corn
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
6 large flour tortillas
3/4 cup canned retried beans
1 egg, beaten

1. Heat oven to 400F.
2. Heat 1 tablespoon oil in large skillet.  Add chicken; cook and stir 4 minutes or until done.  Remove from heat.  Stir in cheese, salsa, corn, cilantro and cumin.
3.  Spread tortillas with beans.  Spoon chicken mixture down centres of tortillas.  Fold in opposite sides of each tortilla, then fold bottom over filling and once again to make rectangular packet.  Brush top edge with egg; press onto packet to seal.  Place, seam-sides down on baking sheet; brush with remaining oil.
4.  Bake 20 minutes or until golden brown.  

Salsa Fresca

Why buy salsa in a jar, when you can make this fresh version in 10 minutes.  This recipe is taken from “The Best Recipes in the World” by Mark Bittman.  I always use the fresh lime juice and red onion instead of the white. 

2 large ripe fresh tomatoes, cored and chopped
1/2 large white onion
1/4 minced garlic, or to taste
1 habanero or jalapeno chile, stemmed, seeded, and minced, or to taste
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red wine vinegar
Salt and freshly ground black pepper

1. Combine all the ingredients, the taste and adjust the seasoning as necessary.
2. If possible, let the flavors marry for 15 minutes or so before serving, but by all means serve within a couple of hours. 

Roasted Corn and Red Pepper Salsa

This salsa is made with the Runaway Train Wrap found on this blog. This recipe is taken from Whitewater Cooks by Shelley Adams.

2 cups frozen corn
1 cup roasted red pepper, diced
1/2 cup red onion, diced
1/3 cup cilantro, chopped
Juice and zest of 2 limes
2 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 tbsp brown sugar

1. In a baking dish, toss corn in olive oil and brown sugar, and roast in a 350F oven until caramelized, about 20 minutes. Remove from oven and add the remaining ingredients. Mix well and keep covered in the refrigerator.

Cooked black beans and chopped fresh tomatoes make a great addition.

Runaway Train Wraps

The salsa in this wrap is so good!!  This recipe is taken from Whitewater Cooks by Shelley Adams. The recipes are all from The Fresh Tracks Cafe in Nelson B.C. (Thank you Mom for bringing these cookbooks back from your trip there!) The BBQ sauce listed in the ingredients is found in BC, but i just used original Kraft BBQ sauce. I also used a pre-cooked chicken and shredded it up.

3 boneless chicken breasts, cooked and sliced
6 tomato tortillas
2 onions, caramelized (see below)
3/4 cup Runaway Train BBQ sauce
1 cup roasted corn salsa (recipe on blog)
1 cup lettuce, shredded

1. In a skillet, sauté chicken until just heated. Remove from pan and set aside. In the same pan, place tortilla to quickly heat up. To assemble the wrap, place tortilla on work space and spread chicken, caramelized onions, BBQ sauce, salsa and lettuce. Roll up and slice in half.

*To caramelize onions: In a skillet, place sliced onions and sauté in oil until translucent. Add 1 tbsp brown sugar and 1 tbsp balsamic vinegar per onion. Cook at low heat for another 15-20 minutes until “syrupy” looking. Season with salt and pepper.

Tomato Salsa

Why buy store bought salsa! This recipe is from The New Moosewood Cookbook by Mollie Katzen. This makes about 1 1/2 to 2 cups.

3 medium-sized ripe tomatoes
2 scallions, finely minced
2 medium cloves garlic, minced
A handful of parsley, finely minced
A handful of cilantro, finely minced
1 tsp. lightly toasted cumin seeds
3/4 to 1 tsp. salt
1 Tbs. cider vinegar
1 Tbs. olive oil
1 Tbs. fresh lime juice
Crushed red pepper, to taste

1. Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins, and squeeze out the seeds. Dice the remaining pulp. Combine everything in a small bowl or container. Cover tightly and chill.

NOTE: To toast the cumin seeds, use a small skillet over a low flame or a toaster oven. With either method, watch them carefully so they won’t scorch.

Bacon Omelette Roll with Salsa

This recipe would work great on a brunch menu, or if you are feeding lots of people for breakfast.  

Although, I prefer real bacon… I have substituted the bacon with turkey bacon, with good results.  

I also topped the roll with cheese instead of putting it on the eggs before rolling it up. This way I could control the amount of cheese instead of adding it into the roll.  I did not use the full 1 cup suggested in the recipe.

 This recipe was taken from Kraft Foods “What’s Cooking” magazine Spring 2010.


8 eggs
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 slices bacon, cooked, crumbled
3 green onions
1 tsp. dried oregano leaves, crushed
1 cup Kraft Mozza-Cheddar shredded cheese
1 cup salsa, warmed

1. Heat oven to 350F.  Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of the pan.  Spray with cooking spray.
2.  Beat eggs, milk and flour in large bowl with whisk until well blended.  Stir in next 4 ingredients; pour into prepared pan.  Bake 14 to 16 minutes or until edges are almost set.  Top with cheese; bake 2 minuntes or until melted.
3. Roll up omelette immediately, starting at one short end and peeling off paper as omelette is rolled.  Place on platter into slices.  Serve with salsa.


Lime-Grilled Chicken Breasts with Avocado Salsa

This is a family favorite!  The recipe was taken from the August 2010 edition of Canadian Living magazine.  I use 2 avocados instead of one and 4 tomatoes instead of 2, as the salsa is in high demand! 

4 boneless skinless chicken breasts
1/3 cup (75ml) lime juice
1/4 cup (60 ml) fresh cilantro, minced
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp (5ml) salt
1/4 tsp (1ml) pepper
2 tomatoes, chopped
Half red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tbsp (15ml) red wine vinegar
1 avocado
Cut chicken breasts in half to create 8 pieces.  Pound each to even thickness.
In glass bowl, combine 1/4 cup (60 ml) of the lime juice, 3 tbsp(45ml) of the cilantro, 2 tbsp(30ml) of the olive oil, garlic and half each of the salt and pepper.  Add chicken, tossing to coat.  Cover and refrigerate for 30 minutes.
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, cilantro, oil, salt and pepper.  Peel and cut avocado into large dice; gently toss with salsa, without breaking up.  Set aside.
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side.  Serve with salsa.