FELIZ CINCO DE MAYO

WISHING EVERYONE A SAFE AND HAPPY 

CINCO DE MAYO

SALUD Y BUEN PROVECHO!!

TEQUILA FUEGO SHOOTER

Tequila Fuego Shooter (Serves one)


1 1/2 oz premium tequila
1 teaspoon hot chile sauce
1 teaspoon lime juice
1 dash onion powder
1 lime wedge
kosher salt
1 jalapeño ring


Use lime wedge to moisten 1/2 the brim of the shooter glass. Dip the moistened brim in salt. In a shaker or a glass, mix the lime juice, tequila, onion powder and hot chile sauce. Blend well. Pour the mixture into the shot glass and garnish the edge with a jalapeño ring.


Follow the shot with the lime wedge.

Traditional Mexican flavors highlight your favorite premium tequila in this spicy shot. Enjoy!!


Recipe Courtesy of about.com

TEQUILA TWIST SHOOTERS

Tequila Twist (makes 5-6 shooters)



Ice for shaker
6 oz. tequila
1 cup (8 oz) orange juice
1 oz fresh lime juice
finely grated rind from 1/2 of a lime
sugar
5 strawberries or orange wedge



Place 5-6 large shot glasses in the freezer until frosty. Use a lime wedge to moisten the rim of each
glass and dip the rim in a small plateful of sugar.


In a shaker combine tequila, orange juice, lime juice and lime rind. Shake vigorously for 10-20
seconds until ingredients are incorporated. Let it sit for about a minute to allow the lime rind to
flavor the mixture. Add ice to shaker, shake again to cool and then pour into each glass. Garnish
each glass with a strawberry (optional to use an orange slice to garnish)


Recipe courtesy of about.com

TACO LASAGNA

Taco Lasagna (serves 9)

1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend



In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.


Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.



Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.


Recipe courtesy of tasteofhome.com

COLICO CORN CAKES

Calico Corn Cakes (serves 3-4)

1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa



In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large  bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.


Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa. 


Recipe courtesy of tasteofhome.com

CHEESE-STUFFED JALAPEÑOS

Cheese-Stuffed Jalapeños (makes 30)

8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits



Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.


Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm. 


Recipe courtesy of tasteofhome.com

BLACK BEAN QUESADILLAS

Black Bean Quesadillas (makes 5)

1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese





In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain.


Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.



Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.


Recipe courtes of tasteofhome.com