2 rotisserie chickens 2 jars of BPK Bean and Corn Salsa 6 green onions ¼ c. fresh lime juice ½ c. fresh cilantro leaves 16 (6-inch) corn tortillas 1 container reduced-fat sour cream ½ c. reduced-sodium chicken broth 1 package reduced-fat (2%) shredded Mexican cheese blend Remove meat from chickens and coarsely shred; place
2 rotisserie chickens 2 jars of BPK Bean and Corn Salsa 6 green onions ¼ c. fresh lime juice ½ c. fresh cilantro leaves 16 (6-inch) corn tortillas 1 container reduced-fat sour cream ½ c. reduced-sodium chicken broth 1 package reduced-fat (2%) shredded Mexican cheese blend Remove meat from chickens and coarsely shred; place
4 corn tortillas Olive oil nonstick cooking spray 2 green onions 2 c. fresh corn kernels 1 c. BPK Bean and Corn Salsa ½ tsp. ground chipotle chile pepper 1 tsp. ground cumin ½ tsp. salt 4 beef eye round steaks BPK Bean and Corn Salsa Preheat oven to 400 degrees. On cookie sheet,
8 corn tortillas 1 tbsp. olive oil ½ tsp. minced garlic ½ tsp. ground cumin ¾ lb. medium shrimp ¼ tsp. salt ¼ tsp. Pepper 1 tbsp. fresh lime juice 1 small Hass avocado BPK Bean and Corn Salsa Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing