Star-Spangled Salsa and Chips (2020)

This recipe is designed to get you fired up for July 4th includes Wisconsin mozzarella cheese.

Makes ABOUT 3 CUPS

Ingredients

STAR-SPANGLED SALSA:

1 pint fresh blueberries

4 ounces Burnett Dairy Mozzarella cheese, diced (about 1 cup)

1 cup chopped sweet red bell pepper

1 medium jalapeno pepper, seeded and finely chopped

1/4 cup minced fresh basil

1/4 cup minced fresh cilantro

Juice of 1 medium lime

Salt and pepper to taste

TORTILLA CHIPS:

2 packages (10 ounces each) yellow and red corn tortillas (6 inches)

1/4 cup olive oil

Salt to taste

Paprika, optional

Instructions

Star-Spangled Salsa:

Coarsely chop 1 cup blueberries. Combine chopped and whole blueberries with the next six ingredients in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or until serving.

Tortilla Chips:

Heat oven to 350°F. Cut tortillas with star cookie cutters, about 2 inches. Place on parchment-lined baking sheets. Brush stars on both sides with olive oil; season with salt to taste and paprika if desired. Bake for 10-12 minutes or until light golden brown. Cool on wire racks. Serve chips with salsa.

--Dairy Farmers of Wisconsin

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