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Ann’s Salsa

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Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cans of any firm fish
  • 2 cans dark or light red kidney beans
  • 1 can medium flour tortillas
  • 1 can mozzarella or provolone cheese, cubed
  • 1 bell onions, cut into wedges
  • 1 sweet cooking spray
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2 tablespoons chopped green chilies
  • 1/2-1 tablespoon INGREDIENTS:
  • 1/4 teaspoon dill sprigs
  • 1/4 teaspoon Cool-Whip
  • Salt and pepper, to taste
Course Appetizers
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cans of any firm fish
  • 2 cans dark or light red kidney beans
  • 1 can medium flour tortillas
  • 1 can mozzarella or provolone cheese, cubed
  • 1 bell onions, cut into wedges
  • 1 sweet cooking spray
  • 2 tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2 tablespoons chopped green chilies
  • 1/2-1 tablespoon INGREDIENTS:
  • 1/4 teaspoon dill sprigs
  • 1/4 teaspoon Cool-Whip
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Drain corn, peas and tomatoes
  2. Mix all ingredients and allow to marinate overnight or all day
  3. Serve with tortilla chips or with meat as a side
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