This is totally a copy cat recipe (from The Pioneer Woman). But that's okay. You can't go wrong with any of her recipes. It was divine! And I'll be making it again soon. We polished it off in no time.... with help from the neighbors. ;)
Ingredients
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel, 1 mild & 1 original (use two mild if you want it without much of a kick, but one of each was perfect for us.)
¼ cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno (I did mine with no seeds)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
Juice of a whole lime, if small
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel, 1 mild & 1 original (use two mild if you want it without much of a kick, but one of each was perfect for us.)
¼ cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno (I did mine with no seeds)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro
Juice of a whole lime, if small
Instructions
Chop up onion, garlic, & jalapeno. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in food processor.
Chop up onion, garlic, & jalapeno. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in food processor.
Yes, I know.... I realized very quickly I was going to have to do this in 2 batches because I have a small Cuisinart food processor. But it still worked.
Pulse until you get the salsa to the consistency you want. Do a taste check with a tortilla chip and adjust as needed. I added a tiny pinch more salt.Refrigerate salsa for at least an hour. It tastes good right away, but after it sits in the fridge, it is even better. Serve with tortilla chips.
The result will be a semi-stiff, but still soft dough. Should not stick to your hands. If it does, add a tiny bit of powdered sugar. (Again, sorry for the bad picture.)
Roll into balls. Not too big. About 3/4 of an inch or a little less. (Yeah, battery finally charged! Boy there is sure a difference.)
Put between pretzels to make a sandwich.
Put in freezer for about an hour or until firm.
Keep in fridge until ready to serve.
I actually ended up cutting these up a little smaller so that they'd be sure to melt.
Put an ungreased muffin pan into the oven and preheat the oven to 400. Once 400 is reached, remove the pan, and turn the oven up to 450. Quickly spray the tins with non-stick spray and put 2 ham slices in each muffin cup. (The first time I made these, I only did one...and 2 would have been better.) Pour egg into each cup and then put a few cubes of cheese into each one as well. (I only made 5 the first time, but there was definitely enough egg for 6.)
These are the ham slices I used.
Bake ham and egg cups for 10 minutes. Turn off the oven and let sit for 1 minute. Remove from oven and gently remove cups with a spoon.
Serve with desired side dish. My husband liked to sprinkle Frank's Hot sauce on them and pop them into his mouth. My kids LOVED them as well.
I thought they looked super cute!!
Here is how is how they look with the cheese melted on the inside.