1 cup yellow cornmeal
1 tsp chili powder
4 cups water
1 tsp salt
1 cup grated Monterey jack cheese
1 can (4 oz.) green chilies, drained, chopped & patted dry
¼ cup chopped fresh cilantro
6 Tbsp vegetable oil
1 jar Newman's Own® All Natural Salsa (mild, medium or hot)
- In a small bowl combine cornmeal and chili powder; set aside.
- In a large saucepan, heat water and salt over medium heat to boiling. Sprinkle cornmeal mixture (1/4 cup at a time) into water, whisking constantly. Cook, stirring constantly with wooden spoon until thickened, about 10 minutes. Stir in cheese, chilies, and cilantro.
- Spread mixture evenly in oiled 15"x10" baking pan. Refrigerate to cool completely. Cut cooked cornmeal into fifteen 3" x 3 1/4" squares.
- In large, non-stick saucepan, heat 2 tablespoons of oil over medium-high heat. Add five squares and cook, turning once, until golden brown, 8-10 minutes. Repeat with remaining oil and squares. Serve with salsa.
