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INGREDIENTS

3/4 cup chipotle salsa
1 can (8 oz.) diced tomatoes, undrained
1 Tbsp. cider vinegar
1 Tbsp. vegetable oil
1 small onion, thinly sliced
2 cups cooked chicken, coarsely shredded
1-1/2 tsp. salt
24 large corn tortilla chips
1 avocado, peeled and diced
1/4 cup (1 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese

DIRECTIONS

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 24 appetizers

1. Comine salsa, tomatoes and vinegar in blender or food processor; process until smooth; set aside.
2. Heat oil in large skillet over medium heat; cook onions 5 minutes or until tender. Add salsa mixture to onions; simmer 5 minutes or until thickened. Remove from heat; stir in chicken and salt.
3. Arrange chips on serving platter. Top each with heaping tablespoon of chicken mixture, avocado and shredded cheese.

Happy Cinco de Mayo! Impress your friends and family during the weekend’s Mexican festivities by serving this Double Cheddar Polenta.

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INGREDIENTS

1-1/2 cups water
2 cups milk
2 tsp. minced garlic
1 bay leaf
2 tsp. chopped fresh thyme leaves
1-1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup polenta or cornmeal
4 Tbsp. unsalted butter
1/2 cup (2 oz.) Sargento® Artisan Blends™ Shredded Double Cheddar Cheese
2 Tbsp. Sargento® Artisan Blends™ Shredded Parmesan Cheese

DIRECTIONS

1. In a large, heavy saucepan, combine water with milk, garlic, bay leaf, thyme, salt and pepper. Bring to a boil and slowly add the polenta, whisking constantly.
2. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 5 minutes.
3. Add butter and stir until melted. Add the cheeses and stir well. Serve hot.