>Got Salsa on your Thanksgiving Shopping List?

>When you’re walking down the aisles of your neighborhood supermarket today (if you have your act together), tomorrow (if you have a few hours to kill), or even Thursday (if you live on the edge), do a little something different this year. Throw in a bottle or two of Pace salsas. Trust me on this one.

I’m not suggesting that you mess with your Turkey on Thursday. That would be sheer insanity. I’m the first to argue that you don’t mess with tradition. At the most, you play around with a few additional funky sides. Although this year, we will be basting one of our two turkeys with apple cider instead of its own juices.

No, I’m suggesting something a little different for the day after Thanksgiving. The leftover day. A few weeks ago, I received a huge box from Pace Picante sauce and salsas. I opened the box cautiously, half-expecting a dancing girl to pop out, and was relieved to see that it contained four extremely well-protected bottles of Pace salsas, in an assortment of flavors. There were your usual hot and mild salsas, as well as an intriguing salsa verde and a delicious looking black bean and corn version.

I love a good PR pitch, and this definitely fell in that category. The Pace Picante folks included a bunch of recipes for turkey leftovers using those salsas. “Why not use your turkey leftovers a little differently this year?” they asked. And I have to agree that it is a great idea. I mean, Thanksgiving on a bun is fun and all, but there’s no reason not to try something a little different. And come Saturday, if you’re still with family as I will be, I’m definitely ready for a change.

I gave it a try last night so that I would have some pics to share with you. And I won’t lie. It was also fun to do a little Thanksgiving preview by filling the house with the smell of roasting chicken. Instead of using one of the Pace Picante recipes, I opted to use my own so that I could make use of some of the ingredients I had on hand. I’m including the recipe below, along with the ones sent to me by the Pace PR folks, but you could really do it with a variety of ingredients, as long as you have tortillas and some of the Pace salsas. My favorite was the black bean and corn version with its light smokiness and gorgeous deep mole color.

Thanksgiving Leftover Mexican Wraps (Serves 2)
1 cup of diced leftover turkey
1 avocado
1/2 white onion, minced
1 red pepper, diced
1 tablespoon of olive oil
1/3 cup of sour cream
4 tortillas
Shredded Mexican cheese

  1. Spread the tortillas on a cookie sheet. Preheat oven to 400 degrees.
  2. In a pan, heat the olive oil on medium heat. Add the minced onion and red pepper. Saute until soft, about 5 minutes.
  3. Add the chicken to the pan and mix well.
  4. Pour the onion and chicken mixture evenly in the middle of each tortilla.
  5. Sprinkle some cheese over the chicken mixture and close up the tortillas, inverting them so they don’t open back up.
  6. Bake in oven to melt the cheese for 5 minutes.
  7. Top with sour cream (which I mashed with some avocado), salsa of your choice, and sliced avocado.

And here are a few more recipes to inspire you from the folks at Pace.
Pace® Cheesy Chicken Bean Skillet

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings

2 cups cubed, cooked chicken or turkey
1 cup Pace® Mexican Four Cheese Salsa con Queso
1 can (about 15 ounces) pinto beans, rinsed and drained
1 cup coarsely crumbled blue corn tortilla chips
1. Heat the chicken, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the chicken mixture is hot and bubbling.
2. Top the chicken mixture with the tortilla chips just before serving.

Tip: You can omit the crumbled tortilla chips and serve the chicken/turkey mixture as a quesadilla filling or a warm dip.

Southwestern Chicken Chili

Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/2 cups per serving)

2 tablespoons olive oil
1 cup chopped onion
1 / 2 cup chopped celery
1 / 2 cup chopped red pepper
3 tablespoons all-purpose flour
1 tablespoon ground cumin
2 cups Swanson® Chicken Stock
2 cans (15 ounces each) great Northern beans
1 jar (16 ounces) Pace® Chunky Salsa
2 cups chopped cooked chicken or turkey
Shredded pepper Jack cheese
Cubed avocado

1. Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery
and pepper and cook until they’re tender. Stir in the flour and cumin and
cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the
mixture boils.
2. Stir the beans, salsa and chicken in the saucepot. Heat to a boil. Reduce the
heat to low. Cook for 20 minutes.
3. Garnish with the cheese and avocado.
Nutritional Values per Serving : Calories 351, Total Fat 9g, Saturated Fat 2g,
Cholesterol 43mg, Sodium 919mg, Total Carbohydrate 42g, Dietary Fiber 8g,
Protein 25g, Vitamin A 14%DV, Vitamin C 17%DV, Calcium 10%DV, Iron 21%DV

Monterey Chicken Tortilla Casserole

Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3 / 4 cup Pace® Picante Sauce
1 / 2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

1. Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.
2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top
with the pepper. Serve with the chips.
Nutritional Values per Serving : Calories 337, Total Fat 14g, Saturated Fat
5g, Cholesterol 77mg, Sodium 944mg, Total Carbohydrate 28g, Dietary Fiber
4g, Protein 26g, Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12%

Picante Turkey Rolls

Prep: 10 minutes
Makes: 4 servings

4 flour tortillas (10-inch), warmed
1 / 4 cup cream cheese, softened
1 / 2 pound thinly sliced deli turkey breast or cooked turkey
1 / 2 cup Pace® Picante Sauce
1 large avocado, peeled, pitted and chopped (about 1 cup)
1. Spread 1 tablespoon cream cheese on each tortilla to within 1/2 inch of the edge. Top each with about 4 turkey slices, 2 tablespoons picante sauce and 1/4 cup avocado.
2. Roll up the tortillas tightly, leaving the ends open. Cut each roll in half. Serve with additional picante sauce for dipping.
To make appetizer rounds: Cut each rolled tortilla into 1/2-inch slices and arrange on a serving platter. Serve with additional picante sauce for dipping.
Nutritional Values per Serving : Calories 446, Total Fat 19g, Saturated Fat
5g, Cholesterol 54mg, Sodium 743mg, Total Carbohydrate 44g, Dietary Fiber
7g, Protein 24g, Vitamin A 6%DV, Vitamin C 8%DV, Calcium 12%DV, Iron 21%

Pace® Mucho Queso Pizza

Prep: 15 minutes
Bake: 15 minutes
Makes: 4 servings

1 cup Pace® Mexican Four Cheese Salsa con Queso
1 prepared pizza crust (10-inch)
1 / 2 cup shredded cooked chicken or turkey
1 / 2 cup sliced sun-dried tomatoes
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil leaves
1. Heat the oven to 400°F.
2. Spread the salsa con queso onto the pizza crust to within 1/2-inch of the edge. Top with the chicken, tomatoes, cheese and basil.
3. Bake for 15 minutes or until the salsa con queso is hot and bubbling.

Salsa Verde Chicken Wraps

Prep: 15 minutes
Makes: 4 servings

1 cup Pace® Salsa Verde
2 cups diced cooked chicken or turkey
1 large red pepper, diced (about 1 cup)
1 large avocado, diced (about 1 cup)
1 / 2 cup sour cream
4 flour tortillas (10-inch), warmed
2 cups shredded lettuce
1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
2. Spread 1 / 4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

2 Responses to >Got Salsa on your Thanksgiving Shopping List?

  1. >We are a salsa house, so I will certainly give these a go. Don't have any Pace on hand, but I do have a jar of salsa my mother in law canned and gave to us. I think that's the only time she uses cumin – when she makes salsa. 🙂 All other times, she's a country cook – a very good one!

  2. >That's a good idea for turkey leftovers! We're not even having turkey this year. We're having beef fillets and fettuccini alfredo.

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