Egg-Salsa Dip Recipe
Created by Ruth Paget
I
use up leftover rice from Mexican restaurants to make this easy dip. Choose a salsa you like for spice level and
ingredients. I like salsa with corn, if
I can find it.
Serves
4
Ingredients:
-2
cups leftover Spanish rice
-1
tablespoon olive oil
-2
beaten eggs
-1
cup shredded Monterey Jack cheese
-1
cup salsa of your choice
-1
(40-ounce) bag tortilla chips
Steps:
1-Sauté
Spanish rice in olive oil for 5 minutes.
2-Stir
in beaten eggs and Monterey Jack cheese.
Stir till the eggs are cooked and the cheese is melted.
3-Stir
in the salsa and heat thoroughly for 5 minutes.
4-Place
dip in a bowl on a platter and surround with tortilla chips.
Serve
before fish or seafood.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
