Salsa
1 Anaheim pepper
½ yellow onion
6 Roma Tomatoes
½-1 clove garlic, minced
Fresh cilantro
Lemon juice
Olive Oil
Chop peppers, onion, and tomatoes (and save the juice that escapes). Add minced garlic, cilantro, and lemon juice to desired flavor. Mix together in a large bowl. Take ½ cup of salsa, puree in blender until it is liquid, and mix back into salsa. Pour into large mason jar, and let the flavors marinate for about 24 hours in the fridge. I had to add some olive oil the next day to keep it moist.
(This is my "Oh-my-goodness-I-just-made-salsa!" face)
Cream Cheese Stuffed Chicken
1 pkg cream cheese
cilantro
lemon juice
parmesan cheese, shredded
sharp cheddar, shredded
Salsa (above)
Preheat oven to 375. Blend cream cheese, parmesan cheese, some cilantro, and lemon juice together. Cut a pocket into the chicken and stuff with cheese mixture. Place chicken with slit side UP in baking dish. Top with generous amounts of two cheeses and a few spoonfuls of salsa. Bake until chicken is cooked thoroughly. Serve with more salsa and cheese if you want.
The kids LOVED this stuff. I wanted to take a picture but it was devoured, so just know, it's good. I did get a picture of the salsa before that was eaten though.
