Roasted poblano chiles and chopped fresh mushrooms co-star in this delicious mozzarella-topped salsa for a crowd.
What You Need
Original recipe yields 32 servings
1/3 cup KRAFT Zesty Italian Dressing
4-1/2 tsp. lime juice
1/2 tsp. dried Mexican oregano
6 poblano chile s, roasted, peeled, seeded, deveined and chopped
1 cup chopped fresh mushroom s
1/2 cup chopped red onion s
2 plum tomato es, seeded, chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
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Let's Make It
Mix dressing, lime juice and oregano until blended.
Combine all remaining ingredients except cheese in medium bowl. Add dressing mixture; mix lightly.
Refrigerate 1 hour. Top with cheese.
For a milder onion taste, place chopped onions in strainer and rinse under cold running water. Drain well before combining with other ingredients.
For salpicon, spoon 1/2 cup mushroom mixture onto each of 8 tostadas; top with cheese.
Serve with baked tortilla chips or warmed flour tortillas.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.