When it comes to celebrating Cinco de Mayo, nothing says “Party!” like delicious Mexican food. If you’re still putting together your party to-do list for Cinco event and need a few quick and easy recipes, look no further and tantalize your family’s and friends’ taste buds with these mouthwatering Mexican recipes.
Refried Bean Bake
Total Time: 45 minutes
Ingredients: 2 tablespoons vegetable oil, 1/4 cup finely chopped sweet yellow onion, 1/4 cup chopped green bell pepper, 1 teaspoon chili powder, two 16-ounce cans refried beans, 1/2 cup sour cream, 1/3 cup finely shredded mild cheddar cheese, and 1/2 cup finely shredded Monterey Jack cheese.
Directions: Coat the inside of a 9-inch baking dish with non-stick cooking spray. Preheat the oven to 350 degrees. In a medium sauté pan, heat the oil over medium high heat and sauté the onion, pepper, and chile powder for 3 to 4 minutes, until the vegetables soften. Remove from the heat and transfer to a large mixing bowl to cool. Add the refried beans to the cooled vegetables and stir. Then add the sour cream and stir until the mixture is blended. Transfer to the prepared baking dish and sprinkle with cheeses. Bake the beans for 20 to 25 minutes or until the cheese is melted and the casserole is bubbling. Serve and enjoy the savory goodness.
Unbreaded Jalapeño Poppers
Total Time: 30 minutes
Ingredients: 25 fresh small jalapeno peppers, one 8- ounce package of cream cheese (softened), 1 cup cheddar shredded cheese, and one 16-ounce package of bacon.
Directions: Preheat oven to 450 degrees. Cut stems off of peppers and cut them in half lengthwise. Remove the seeds and veins from the peppers, wear gloves when prepping the peppers (to keep the oils off of your hands). When you’re finished, make sure you rinse the peppers so the oils are removed from the outside of the pepper. Fill each pepper half with cream cheese. Cut the slices of bacon to fit on top of each pepper. Place jalapeños on a baking sheet and sprinkle the cheddar cheese on top. Bake the jalapeños for about 10-15 minutes or until bacon is fully cooked. When done, remove and serve to your guest when cooled.
Jalapeño White Sauce
Total Time: 25 minutes
Ingredients: 2 cups of whipping cream, 1 cup of sour cream, 1 teaspoon of chicken base, 1 tablespoon of clarified butter, 1 tablespoon of flour, 1 jalapeño minced, 1 tablespoon of jalapeño juice, and 2-ounces of shredded Monterey jack and cheddar cheese blend.
Directions: Start by heating up the whipping cream in a heavy saucepan over high heat. When cream is ready to boil, stir in sour cream. After sour cream is dissolved, reduce heat to medium and stir in the chicken base with jalapeno juice and let it simmer. While cream is heating: Make a roux by warming the butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is combined. Remove the saucepan from the heat and add minced jalapeno and cheese. Let it cool. When it's ready, serve to your guest with a side of tortilla chips.
Total Time: 30 minutes
Ingredients: 2 - 1/2 cups of shredded cooked chicken, 2/3 cup of salsa, 1/3 cup of sliced green onions, 3/4 to a 1 teaspoon of ground cumin, 1/2 teaspoon of salt, 1/2 teaspoon of dried oregano, 6 flour tortillas, 1/4 cup of butter (melted), 2 cups 8-ounces of shredded Monterey Jack cheese, and sour cream and guacamole.
Directions: In a 12-16 inch large skillet, combine the first six ingredients. Then cook these ingredients uncovered over medium heat for 10 minutes or until heated through. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon some of the chicken mixture onto half of each tortilla; sprinkle with 1/3 cup of the cheese on to the tortilla. Fold plain side of tortilla over the cheese. Bake at 375 degrees for 9-11 minutes or until crisp and golden brown. Cut into wedges and serve to your guest with some sour cream and guacamole on the side.
Although Cinco de Mayo started as an observation of Mexico’s victory in the Battle of Puebla, it now serves as a day to celebrate the culture and delicious cuisine of Mexico.