Recipes Sloppy Muchacha Sloppy Muchacha A classic favorite made simple with Muchacha Salsa. Servings: 6 small sandwiches Calories: about 198 / plus bun Ingredients: One pound of lean ground sirloin (preferably 90% lean) One 16-ounce jar of mild Muchacha Salsa 1 teaspoon of Muchacha Salsa medium or 1/2 teaspoon of chili powder 3/4 cup Ketchup 1/4 cup chopped green pepper 1/8 teaspoon salt (optional) Instructions: Add ground beef to a skillet on low to medium heat setting and brown. (optional: add salt as meat browns) Remove ground beef from stove top, drain it and then place in a crockpot. Stir 16 ounces of Muchacha Salsa and all other ingredients into the ground beef. Set crock pot to low and cook for 7-9 hours or high for 2-4 hours (settings may vary on different crockpots) Serve warm on your favorite bun or sandwich bread and enjoy! Muchacha Salsa Chicken Wings Muchacha Salsa Chicken Wings Are you ready for Muchacha Madness! Turn up the heat or keep them mild, these wings are a sure winner even if your bracket isn’t. Calories: Muchacha Salsa 2 tablespoons ( 1 ounce) 20 calories One plain small chicken wing baked or roasted with skin about 86 calories Ingredients: 12 chicken wings rinsed and patted dry 1 cup of your favorite Muchacha Salsa Optional: Blue cheese dip Utensils: 1 baking sheet Aluminum foil, nonstick or use a nonstick spray 1 medium-sized bowl or quart-sized resealable bag to store wings as they marinate overnight Tongs 1 serving platter Instructions: In a bowl or resealable bag, place 6- 12 chicken wings, add 2 heaping tablespoons of your favorite Muchacha Salsa, rubbing salsa into the wings. Marinate the wings in refrigerator overnight. Next day: Preheat oven to 350 degrees. Remove the wings from the refrigerator, allow them to sit for a few minutes, and then stir or rub them well to spread any salsa that may have settled. Line your baking sheet with aluminum foil and use nonstick spray on it as needed. Place wings on baking sheet and tightly cover the wings with foil along the edges of the pan, using nonstick spray as needed. Place baking sheet in middle oven rack for 45 minutes without opening the foil. After 45 minutes, using oven mitts, remove baking sheet from oven, letting it cool before removing foil. After removing foil, turn wings and bake for another 10 minutes at 350 degrees to crisp wings. After 10 minutes, using oven mitts, remove baking sheet from oven and let it sit for a few minutes to cool. Set oven to 400 degrees. Pour remaining Muchacha Salsa over the wings. Once the temperature reaches 400 degrees, place wings in oven for 10 minutes to caramelize the Muchacha Salsa. Using oven mitts, remove baking sheet and allow it to cool before serving wings. Place wings on a platter and serve warm. Optional: Serve with your favorite blue cheese dip Game Day Queso Dip Game Day Queso Dip A smooth, creamy, silky, cheese dip that can be made spicy–or not–with just three ingredients – Salsa, extra virgin olive oil, and Original Velveeta® cheese. calories: Muchacha Salsa: 1 serving (1 ounce) 20 calories Original Velveeta ®: 1 serving (1 ounce) 70 calories Extra Virgin Olive Oil: 1 teaspoon 40 calories Preparation time: 10 mins Cooking time: 6 mins microwave Stove top 6-10 mins Serving size: 2 1/4 cups Ingredients: 1 jar (16 oz) Muchacha Salsa, mild or medium. For extra spicy cheese dip, use our hot Muchacha Salsa by combining 12 oz of mild with 4 oz of hot (continue to add hot by teaspoon until you meet your desired spice level) 4 oz of Original Velveeta® cheese (cut into cubes to melt quicker) 1 teaspoon extra virgin olive oil Cooking utensils: Spoon Removable small or medium sized crock pot For stove top cooking small or medium nonstick pot Instructions: Combine your favorite Muchacha Salsa flavor, Original Velveeta® cheese, and extra virgin olive oil in a crock pot or nonstick pot. For microwave: Cook between 3-6 mins stirring at 3 min intervals. When salsa and cheese are completely blended, remove from microwave and place crock pot into its base on warm setting. For stove top: Start with low heat and stir frequently. When salsa and cheese are completely blended, remove pot and slowly pour dip into your favorite serving bowl. Serve warm with your favorite chips, crackers, bread or veggies. Make game day your day with Muchacha Salsa! Velveeta® is a registered trademark of Kraft Foods Inc. Chicken Breast with Salsa Chicken Breast with Salsa calories: 756 Ingredients: 1.5 lbs of thin boneless chicken breast One 16 ounce jar of mild Muchacha Salsa 1/4 teaspoon of ground black pepper 1/4 teaspoon of table salt Three cups of Goya brand medium grain white rice (rinse) Three cups of water 1/2 cup of extra virgin olive oil or canola oil 1 teaspoon of table salt Garnish: Cilantro Instructions: Prepare rice: Place 3 cups of white rice in a large bowl and rinse thoroughly until water rinses through clear. Pour 3 cups of cold water into a cooking pot and bring to a low boil. Place rinsed rice in the pot, adding the salt and oil. Stir the rice occasionally and bring to a rolling boil. Boil the water until most of it has evaporated to the point that the top of rice is barely bubbling. Lower the heat to a low setting, stir once, and then place a lid on the pot. Cook the rice slowly for 30 minutes, stirring it at least once after about the first 15 minutes. After 30 minutes, remove the rice from the stove top and set aside. Prepare chicken: Prepare the chicken while the rice is cooking. Sprinkle the chicken breast with salt and pepper. Place the chicken on a greased skillet or grill and cook at a medium heat setting. Cook each side of the chicken for about two minutes. Add 16 ounces of Muchacha Salsa and cook for 6 minutes or until chicken is thoroughly cooked. Plate: Place cooked rice on a platter and add the chicken with salsa mixture on top. Garnish with fresh cilantro. Serve warm and enjoy! Soft Shell Beef Tacos Soft Shell Beef Tacos calories: 670 Ingredients: 1 lbs of lean ground beef One 16 ounce jar of mild Muchacha Salsa (substitute with medium or hot Muchacha Salsa to add a kick to your meal) One can light or dark red kidney beans 15.5 ounce (rinse and drain) 1/4 teaspoon salt 1/4 teaspoon black pepper One 12-pack of regular-sized flour tortillas Toppings (optional): shredded Mexican cheese, lettuce, fresh tomato, sour cream Instructions: In a non-stick skillet (or use non-stick cooking spray), add lean ground beef. Place the skillet on a stove at a low heat setting. Cover the meat and start browning it for about five minutes. Stir the meat to break it apart so that it evenly browns. As soon as it browns, remove it from the heat and drain the grease, leaving about two tablespoons of grease for flavor. With the meat in the skillet, continue to heat and add salt, pepper and kidney beans. Stir the ingredients and cover. After five minutes, add one 16 ounce jar of Muchacha salsa, stirring it in until it is well blended. Cover the skillet and continue to cook it for 20 minutes at a low heat setting. After 20 minutes, remove from the heat. Serve warm and enjoy! Fresh Tilapia with Salsa Fresh Tilapia with Salsa calories: 370 Ingredients: Two Fresh Tilapia fillets (1 lbs total) 1 cup of mild Muchacha Salsa 1/2 teaspoon of pure coconut oil (without coconut chips) 1/8 teaspoon of black ground pepper 1/8 teaspoon of table salt Vegetable side: steamed broccoli or vegetable of choice Garnish (optional): cilantro Instructions: In a skillet (nonstick skillet works great) melt the coconut oil on medium heat until hot. Season the Tilapia filets with salt and pepper. Place the Tilapia in skillet and cover with lid. Cook each side for two minutes, flipping them gently. After cooking each side for the full two minutes, add one cup of Muchacha salsa, coating the Tilapia completely. Cover and cook for another six minutes or until the Tilapia becomes lightly flaky. Remove the Tilapia from the burner. Plate: Add steamed vegetables and garnish with cilantro. Serve warm and enjoy! Welcome to Muchacha Recipes! Welcome to Muchacha Recipes! The audacious flavor of Muchacha Salsa is bold and refreshing for any engagement. I love experimenting with Muchacha Salsa and creating unique new dishes or adding flare to some old favorites. Muchacha can be enjoyed with your favorite tortilla chips as an appetizer or you create a bold meal by using Muchacha Salsa as a marinade or sauce. In our recipes blog you’ll find new ways to use Muchacha Salsa for delicious and bold cooking! Yo soy salsera! Evelyn Rivera
Sloppy Muchacha Sloppy Muchacha A classic favorite made simple with Muchacha Salsa. Servings: 6 small sandwiches Calories: about 198 / plus bun Ingredients: One pound of lean ground sirloin (preferably 90% lean) One 16-ounce jar of mild Muchacha Salsa 1 teaspoon of Muchacha Salsa medium or 1/2 teaspoon of chili powder 3/4 cup Ketchup 1/4 cup chopped green pepper 1/8 teaspoon salt (optional) Instructions: Add ground beef to a skillet on low to medium heat setting and brown. (optional: add salt as meat browns) Remove ground beef from stove top, drain it and then place in a crockpot. Stir 16 ounces of Muchacha Salsa and all other ingredients into the ground beef. Set crock pot to low and cook for 7-9 hours or high for 2-4 hours (settings may vary on different crockpots) Serve warm on your favorite bun or sandwich bread and enjoy!
Muchacha Salsa Chicken Wings Muchacha Salsa Chicken Wings Are you ready for Muchacha Madness! Turn up the heat or keep them mild, these wings are a sure winner even if your bracket isn’t. Calories: Muchacha Salsa 2 tablespoons ( 1 ounce) 20 calories One plain small chicken wing baked or roasted with skin about 86 calories Ingredients: 12 chicken wings rinsed and patted dry 1 cup of your favorite Muchacha Salsa Optional: Blue cheese dip Utensils: 1 baking sheet Aluminum foil, nonstick or use a nonstick spray 1 medium-sized bowl or quart-sized resealable bag to store wings as they marinate overnight Tongs 1 serving platter Instructions: In a bowl or resealable bag, place 6- 12 chicken wings, add 2 heaping tablespoons of your favorite Muchacha Salsa, rubbing salsa into the wings. Marinate the wings in refrigerator overnight. Next day: Preheat oven to 350 degrees. Remove the wings from the refrigerator, allow them to sit for a few minutes, and then stir or rub them well to spread any salsa that may have settled. Line your baking sheet with aluminum foil and use nonstick spray on it as needed. Place wings on baking sheet and tightly cover the wings with foil along the edges of the pan, using nonstick spray as needed. Place baking sheet in middle oven rack for 45 minutes without opening the foil. After 45 minutes, using oven mitts, remove baking sheet from oven, letting it cool before removing foil. After removing foil, turn wings and bake for another 10 minutes at 350 degrees to crisp wings. After 10 minutes, using oven mitts, remove baking sheet from oven and let it sit for a few minutes to cool. Set oven to 400 degrees. Pour remaining Muchacha Salsa over the wings. Once the temperature reaches 400 degrees, place wings in oven for 10 minutes to caramelize the Muchacha Salsa. Using oven mitts, remove baking sheet and allow it to cool before serving wings. Place wings on a platter and serve warm. Optional: Serve with your favorite blue cheese dip
Game Day Queso Dip Game Day Queso Dip A smooth, creamy, silky, cheese dip that can be made spicy–or not–with just three ingredients – Salsa, extra virgin olive oil, and Original Velveeta® cheese. calories: Muchacha Salsa: 1 serving (1 ounce) 20 calories Original Velveeta ®: 1 serving (1 ounce) 70 calories Extra Virgin Olive Oil: 1 teaspoon 40 calories Preparation time: 10 mins Cooking time: 6 mins microwave Stove top 6-10 mins Serving size: 2 1/4 cups Ingredients: 1 jar (16 oz) Muchacha Salsa, mild or medium. For extra spicy cheese dip, use our hot Muchacha Salsa by combining 12 oz of mild with 4 oz of hot (continue to add hot by teaspoon until you meet your desired spice level) 4 oz of Original Velveeta® cheese (cut into cubes to melt quicker) 1 teaspoon extra virgin olive oil Cooking utensils: Spoon Removable small or medium sized crock pot For stove top cooking small or medium nonstick pot Instructions: Combine your favorite Muchacha Salsa flavor, Original Velveeta® cheese, and extra virgin olive oil in a crock pot or nonstick pot. For microwave: Cook between 3-6 mins stirring at 3 min intervals. When salsa and cheese are completely blended, remove from microwave and place crock pot into its base on warm setting. For stove top: Start with low heat and stir frequently. When salsa and cheese are completely blended, remove pot and slowly pour dip into your favorite serving bowl. Serve warm with your favorite chips, crackers, bread or veggies. Make game day your day with Muchacha Salsa! Velveeta® is a registered trademark of Kraft Foods Inc.
Chicken Breast with Salsa Chicken Breast with Salsa calories: 756 Ingredients: 1.5 lbs of thin boneless chicken breast One 16 ounce jar of mild Muchacha Salsa 1/4 teaspoon of ground black pepper 1/4 teaspoon of table salt Three cups of Goya brand medium grain white rice (rinse) Three cups of water 1/2 cup of extra virgin olive oil or canola oil 1 teaspoon of table salt Garnish: Cilantro Instructions: Prepare rice: Place 3 cups of white rice in a large bowl and rinse thoroughly until water rinses through clear. Pour 3 cups of cold water into a cooking pot and bring to a low boil. Place rinsed rice in the pot, adding the salt and oil. Stir the rice occasionally and bring to a rolling boil. Boil the water until most of it has evaporated to the point that the top of rice is barely bubbling. Lower the heat to a low setting, stir once, and then place a lid on the pot. Cook the rice slowly for 30 minutes, stirring it at least once after about the first 15 minutes. After 30 minutes, remove the rice from the stove top and set aside. Prepare chicken: Prepare the chicken while the rice is cooking. Sprinkle the chicken breast with salt and pepper. Place the chicken on a greased skillet or grill and cook at a medium heat setting. Cook each side of the chicken for about two minutes. Add 16 ounces of Muchacha Salsa and cook for 6 minutes or until chicken is thoroughly cooked. Plate: Place cooked rice on a platter and add the chicken with salsa mixture on top. Garnish with fresh cilantro. Serve warm and enjoy!
Soft Shell Beef Tacos Soft Shell Beef Tacos calories: 670 Ingredients: 1 lbs of lean ground beef One 16 ounce jar of mild Muchacha Salsa (substitute with medium or hot Muchacha Salsa to add a kick to your meal) One can light or dark red kidney beans 15.5 ounce (rinse and drain) 1/4 teaspoon salt 1/4 teaspoon black pepper One 12-pack of regular-sized flour tortillas Toppings (optional): shredded Mexican cheese, lettuce, fresh tomato, sour cream Instructions: In a non-stick skillet (or use non-stick cooking spray), add lean ground beef. Place the skillet on a stove at a low heat setting. Cover the meat and start browning it for about five minutes. Stir the meat to break it apart so that it evenly browns. As soon as it browns, remove it from the heat and drain the grease, leaving about two tablespoons of grease for flavor. With the meat in the skillet, continue to heat and add salt, pepper and kidney beans. Stir the ingredients and cover. After five minutes, add one 16 ounce jar of Muchacha salsa, stirring it in until it is well blended. Cover the skillet and continue to cook it for 20 minutes at a low heat setting. After 20 minutes, remove from the heat. Serve warm and enjoy!
Fresh Tilapia with Salsa Fresh Tilapia with Salsa calories: 370 Ingredients: Two Fresh Tilapia fillets (1 lbs total) 1 cup of mild Muchacha Salsa 1/2 teaspoon of pure coconut oil (without coconut chips) 1/8 teaspoon of black ground pepper 1/8 teaspoon of table salt Vegetable side: steamed broccoli or vegetable of choice Garnish (optional): cilantro Instructions: In a skillet (nonstick skillet works great) melt the coconut oil on medium heat until hot. Season the Tilapia filets with salt and pepper. Place the Tilapia in skillet and cover with lid. Cook each side for two minutes, flipping them gently. After cooking each side for the full two minutes, add one cup of Muchacha salsa, coating the Tilapia completely. Cover and cook for another six minutes or until the Tilapia becomes lightly flaky. Remove the Tilapia from the burner. Plate: Add steamed vegetables and garnish with cilantro. Serve warm and enjoy!
Welcome to Muchacha Recipes! Welcome to Muchacha Recipes! The audacious flavor of Muchacha Salsa is bold and refreshing for any engagement. I love experimenting with Muchacha Salsa and creating unique new dishes or adding flare to some old favorites. Muchacha can be enjoyed with your favorite tortilla chips as an appetizer or you create a bold meal by using Muchacha Salsa as a marinade or sauce. In our recipes blog you’ll find new ways to use Muchacha Salsa for delicious and bold cooking! Yo soy salsera! Evelyn Rivera
