The kids are back in school and our afternoon routine is slowly, but surely, getting dialed in. It looks a lot like this: snack, homework, whatever-is-planned-for-that-afternoon.
This is a sponsored conversation written by me on behalf of Jose Ole. The opinions and text are all mine.
I try to get clever with the snacks, but more often than not, we end up rotating through the same few foods (crackers and apples, I’m looking at you). This week we tried something new – I made the kids some José Olé Chicken and Cheese Taquitos and…drumroll, please…Mild Pumpkin Salsa as a dip.
Y’all. The pumpkin salsa is a WIN.
I don’t like anything spicy – like at all, even a teeny bit, spicy. So I made this mild salsa with the intention of being a tasty dip for these taquitos and ALSO planning on having some to drizzle over chicken later this week.
And my husband? Not really a pumpkin fan.
But he took one taquito, scooped up a sizable helping of salsa, and immediately nodded his approval.
I believe his words were, “Unexpected and brings something different to the taquitos – and goes really well with them!”
And having it with taquitos? Such a change from our usual afternoon snacking! We always had frozen taquitos in the house when I was a kid, but for some reason, I’ve never thought to try the same for my own until now. I had forgotten how easy it is to toss them in the oven and serve.
Here’s what you need to make your own pumpkin salsa:
- 1 tablespoon oil
- 4 Roma tomatoes (or 2 medium tomatoes)
- 1 onion
- 2 garlic cloves
- 1 15 oz can pumpkin puree
- 1 28 oz can whole peeled tomatoes
- salt (to taste)
- cinnamon
Mild Pumpkin Salsa
Ingredients
- 1 tablespoon olive oil
- 4 Roma tomatoes or 2 medium tomatoes, diced
- 1 onion diced
- 1 garlic clove minced
- 1 15 oz can pumpkin puree
- 1 28 oz can whole peeled tomatoes mashed or diced
- Salt to taste
- 1 tsp cinnamon
Instructions
- Pour oil in pan. Sautee onions, tomatoes and garlic until the onions are translucent.
- Stir in pumpkin and peeled tomatoes. Add salt and cinnamon (I just sprinkled some salt and cinnamon over the top).
- Cook, stirring occasionally, for about 10 more minutes.
- Let cool before serving.
It was pretty easy to throw the salsa together, but for most weekdays, I think I would just toss the taquitos in the oven and call it a day. There are enough in the package that if I make them all, we have plenty left over for lunches and/or after school snacks the following day.
José Olé taquitos make for a great snack or lunch, but they’re also perfect for dinner, too. And did I mention they’re easy to make? 😉
You can learn more about José Olé products by checking out their Facebook page, or following them on Pinterest or Instagram.
This is a sponsored conversation written by me on behalf of Jose Ole. The opinions and text are all mine.