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.
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