Black Bean Salsa                    Makes about 6 cups

1 package Suddenly Salsa
1 can diced tomatoes (14 oz)
1 can crushed tomatoes (14 oz)
1 can black beans (14 oz)
1 can whole corn (14 oz)

• Mix everything together, stirring gently.
• Refrigerate until ready to serve with corn chips.
• Salsa will keep refrigerated for a week.

Amy Shannon - GA

Southwestern Catfish (or Chicken Breasts)           Serves 4

4 U.S. Farm-raised Catfish fillets
¾ cup flour
½ teaspoon Sassy Seasoning (or salt and pepper) 
1 Tbsp. olive oil
1 Tbsp. butter
4 ounces Monterey Jack cheese, grated
½ cup prepared Suddenly Salsa

• Mix flour and Sassy Seasoning.
• Dip washed Catfish fillets into the seasoned flour and coat well. 
• Pan fry fillets in a hot skillet, turning them to brown evenly. 
• When fish is browned, take pan off heat. Sprinkle each fillet in the skillet with cheese and let the cheese begin to melt.
• To serve, drizzle each fillet with Suddenly Salsa.   

Spicy Chicken Rolls      Serves 6

            1 cup prepared Suddenly Salsa

            6 boneless skinless chicken breasts

            1 cup grated cheddar cheese

• Pound chicken a little to flatten and make them easier to roll. 
• Put 1 Tbsp. cheese and 1 Tbsp. Salsa in center of each breast. 
• Roll chicken around filling and secure with toothpick. 
• Place rolls in buttered pan. Top each with more Salsa. 
• Cover tightly and bake at 350 for 20 minutes. 
• Uncover, top with a bit more cheese and bake another 10 min. 
• Serve over rice with pan juices and more Salsa on the side.