Monterey Jack Salsa

A totally unique salsa that’s great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!

Original recipe makes 3 cups


2 cups shredded Monterey Jack cheese
5 green onions, chopped
1 avocado – peeled, pitted and diced
1 tomato, chopped
1/4 cup chopped fresh cilantro
1 (4 ounce) can diced green chiles
1 (6 ounce) can chopped black olives
1 cup zesty Italian dressing
1 teaspoon monosodium glutamate (MSG)

  • PREP

    15 mins


    15 mins


  1. In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.


Calories: 96 kcal
Carbohydrates: 2.5 g
Cholesterol: 8 mg
Fat: 8.5 g
Fiber: 1.1 g
Protein: 2.7 g
Sodium: 356 mg