Piccadilly Cafeteria Homemade Salsa
Yield: 4 servings
Ingredients
Salsa
- 1 cup fresh tomatoes, diced
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup diced onion
- 1 tablespoon chopped jalapeño peppers
- 2 tablespoons lime juice
- 2 cloves fresh garlic, finely diced
Tijuana Triangles
- Corn tortillas
- Green chiles
- Grated part-skim milk mozzarella cheese
Instructions
Salsa
- Combine all ingredients. Serve with low-fat baked tortilla chips, fresh vegetables or Tijuana triangles.
Tijuana Triangles
- Cut corn tortillas into six triangles. Top with green chiles and a little grated part-skim milk mozzarella cheese.
- Place in a 350 degrees F oven to crisp tortillas and melt cheese.
Attribution
Posted by LladyRusty at recipegoldmine.com.
Source: wbrz.com - from Piccadilly Cafeteria
