Cinco de Mayo Corner

Cinco de Mayo Party Recipes

Cheese Quesadilla Recipe

Place a little butter or vegetable oil to coat the bottom of a skillet, using medium high heat. Place a large flour tortilla in pan and put shredded cheese (mexican blend, cheddar, or monterey jack) across half of the tortilla. Fold the side without the cheese on top of the other half to make a half moon shape. After about 30 seconds, flip the quesadilla over and let it heat for about 30 seconds on that side. Remove from pan, slice into several triangles, and serve with salsa, sour cream and guacamole as optional toppings.

Note: If you want to make Chicken Quesadillas, simply toss cooked, shredded or cubed chicken on the quesadilla with the cheese.

Chicken Fajitas Recipe

Pan-fry finger-length strips of boneless, skinless chicken breasts on high heat for about 2 minutes. Place on platter and serve with warm flour tortillas, pico de gallo, shredded lettuce, sauteed onions and bell peppers, sour cream and guacamole. Guests will assemble their own fajitas using any or all of the ingredients on the platter.

Pico de Gallo Recipe

4 ripe plum tomatoes, seeded, finely chopped
1 small white onion, finely chopped
1/4 cup fresh cilantro leaves, chopped
4 fresh jalapenos, seeded, finely chopped
1 tablespoon fresh lime juice
salt to taste

Mix tomatoes, onion, cilantro, jalapenos and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made. Makes 2 to 2-1/2 cups.

Refried Beans Recipe (Frijoles Refritos)

1/2 cup vegetable oil
2 cups boiled pinto beans
2 tablespoons chile powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper

Heat oil in a skillet over medium heat until hot. Add pinto beans and cook for 5 minutes, stirring occasionally. Mash beans, then stir in remaining ingredients. Add oil to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes.

Garnish with shredded cheese, if desired.

Margarita Recipe

1 1/2 oz Tequila
1/2 oz Triple Sec
1 oz Lime Juice

Rub rim of margarita glass with lime and dip the lip of the glass into salt. Use a blender to mix the ingredients with ice and strain into the salt rimmed glass.