sign up (free!)
Cheesy Corn Cakes with Spicy Avocado Salsa - The almost sweet corn cakes with their crispy edges is perfectly complimented with the creamy, zesty and spicy salsa.
Baked Mexican Tostadas 4 (7 to 8-inch) flour or multigrain tortillas Nonstick cooking spray Chili powder 1 (15 oz.) can black beans, rinsed 2 cups shredded, cooked chicken 3/4 cups diced roasted red peppers 1/2 cup sliced green onions 1 cup Sargento® Shredded Pepper Jack Cheese Salt and pepper, to taste Light sour cream and/or guacamole, for
Cheesy Roasted Garlic Corn on the Cob - This is by far the BEST corn I have ever eaten! You've got to try it~GF Cheryl~