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Poblano-Mushroom Salsa

Poblano-Mushroom Salsa

1 Hr(s) 25 Min(s) (incl. refrigerating)
25 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Roasted poblano chiles and chopped fresh mushrooms co-star in this delicious mozzarella-topped salsa for a crowd.
What You Need
Select All
32 servings
Original recipe yields 32 servings
4-1/2 tsp. lime juice
1/2 tsp. dried Mexican oregano
6 poblano chiles, roasted, peeled, seeded, deveined and chopped
1 cup chopped fresh mushrooms
1/2 cup chopped red onions
2 plum tomatoes, seeded, chopped
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Let's Make It
1
Mix dressing, lime juice and oregano until blended.
2
Combine all remaining ingredients except cheese in medium bowl. Add dressing mixture; mix lightly.
3
Refrigerate 1 hour. Top with cheese.
Kitchen Tips
Tip 1
Food Facts
For a milder onion taste, place chopped onions in strainer and rinse under cold running water. Drain well before combining with other ingredients.
Tip 2
Poblano-Mushroom Salpicon
For salpicon, spoon 1/2 cup mushroom mixture onto each of 8 tostadas; top with cheese.
Tip 3
Serving Suggestion
Serve with baked tortilla chips or warmed flour tortillas.
Tip 4
Nutrition Bonus
Low in calories, fat and sodium, this vegetable salsa is a versatile dip or topping.
Nutrition
Calories
15
Calories From Fat
0
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 35mg
2%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars less than 1g
2%
Protein less than 1g
1%
Vitamin A
4%
Vitamin C
6%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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