Cha Cha Salsa Food

CHA CHA BOWL

Steps:

• Pineapple and Zucchini Salsa:
• Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
• Black Beans:
• Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
• White Rice:
• Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
• Al Pastor Adobo Marinade:
• Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade.
• Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
• To serve:
• In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

CHA-CHA CHICKEN SALAD

Steps:

• Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
• If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad.

CHA-CHA CHILI

Steps:

• Cook meat, add onion, celery and poblano about halfway through.
• You may have to a dd a little oil if it starts to stick.
• Add salt and pepper to meat so it will not be bland, we are building flavors here.
• Add garlic near the end, be careful not to burn as it will be bitter.
• Sprinkle McCormicks (packaged chili mix) and chili powder over meat and veggies and stir well.
• Cook over medium heat for a minute or so.
• Pour in chicken stock, canned tomatoes with juice and add chipoltles (this is how you control the heat), if using.
• Cook down for 15 or 20 minutes.
• Add rinsed beans and corn (with juice).
• To make this a soup: Add 2 more cans of stock.
• Top with green onion, cheese and sour cream.

CHA-CHA CHICKEN SALAD

Steps:

• 1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
• 2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.