The stuffed jalapenos recipe (did I mention they are wrapped in bacon!!) came from The Pioneer Woman Cooks blog. They were quite delicious, but I still think they were missing something. So I may have to make up another batch and fool with it a bit.
The tostadas were leftover beef roast, sauteed onion & red pepper, portabello mushrooms, refried beans, black olives, Monterrey jack cheese, Colby cheese (for the boys,) greens, & my homemade salsa. Unfortunately it was canned tomatoes, as I couldn't get my hands on enough fresh ones, but it is quite delicious. I don't really use a recipe, I totally wing it, and it's always a touch different every time, but I'll leave a guideline style recipe in case you're interested.
Fresh & Yummy Salsa
- 1 28oz can petite diced tomatoes; drained (I save the drainings for chili)
- 1-2 diced up jalapenos (if you like spicy leave in some seeds and veins, otherwise get rid of the seeds and veins)
- 1 small-medium onion diced (I prefer red usually, but I had a sweet onion and a red last night that I used)
- Juice of one lime
- salt (I use sea salt) & fresh crushed black pepper to taste
- fresh cilantro (I use a good handful)
- Dried cumin (I use about a big palm full)
- Chili powder (not much, only about 1/2 to 1 teaspoon full)
Mix all together and let sit in the refrigerator for at least an hour. Eat
This salsa is perfect for chips or with tacos and such, but it doesn't always work very well in the casseroles that call for adding salsa. It's maybe more of a tomato filled pico than a salsa that you'd buy in the grocery stores in USA.
I hope you enjoy! I know we did!