Fabulous Flavors for Cinco de Mayo
Cinco de Mayo is the perfect excuse to turn up the flavor and throw a mini fiesta in your kitchen! Whether you're planning a laid-back gathering or just spicing up a weeknight dinner, we’ve got four bold and delicious recipes to help you celebrate in style. Fresh and zesty Tangerine & Jicama Salad kicks things off, followed by a hearty Avocado & Black Bean Salad, sizzling Chicken Quesadillas with Salad and Chipotle-Lime Dressing, and a crowd-pleasing Queso with Chorizo that’s impossible to resist. Hungry for more? Check out our very own Community Cooks: Sheet Pan Fiesta cookbook for even more festive favorites!
Tangerine and Jicama Salad
Ingredients
3 tangerines, peeled and segmented
1 cup pineapple chunks, diced
3 cups jicama, peeled and cut into matchsticks
1/2 cup red onion, julienned
1/2 cup carrots, peeled and shredded
1/2 cup green bell pepper, diced
3 tablespoons minced fresh cilantro
1⁄3 cup fresh lime juice
Preparation
Combine all ingredients and mix well.
Avocado and Black Bean Salad
Ingredients
1 15-ounce can black beans, drained and rinsed
1 cup grape tomatoes, halved
1/4 cup slivered red onions
4 ounces queso fresco, crumbled
1 clove garlic, pressed
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
2 large avocados, diced
Preparation
In a large bowl, combine the black beans, grape tomatoes, red onions and queso fresco. Toss to mix.
In a medium bowl, combine the garlic, lime juice, olive oil and salt and whisk to combine.
Add the diced avocado to the black bean mixture, then pour the lime juice mixture over it. Toss to mix and serve.
Serving Suggestion
Serve alongside tacos or atop a bed of lettuce with a side of tortilla chips
Chicken Quesadillas with Salad and Chipotle-Lime Dressing
Ingredients
Salad
1 head leaf lettuce, washed and dried
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon chipotle pepper powder
1/2 teaspoon salt
Quesadillas
2 teaspoons extra virgin olive oil
1 medium onion, chopped
1 small red bell pepper, chopped
8 ounces chicken breast, chopped
1 large jalapeno, chopped
2 small scallion, chopped
8 ounces jack or young manchego cheese, shredded
8 9-inch whole wheat tortillas
Preparation
Salad
Set up your salad, so it will be ready to go when the quesadillas are hot and ready to serve. Wash and dry the lettuce and tear in pieces. In a cup, whisk the garlic, lime, olive oil, chipotle powder and salt, and reserve.
Quesadillas
In a large skillet over medium-high heat, heat the second measure of olive oil and add the onion and red bell pepper. Saute, stirring, until the vegetables are soft. Add the chicken breast and saute, stirring, until the meat is cooked through and golden. Add the jalapeno and stir for a minute, then take off the heat and scrape into a bowl. Let cool to room temperature, then add the scallions and cheese and toss to mix.
Preheat the oven to 200°F to hold the finished quesadillas.
On a large cutting board, lay out four tortillas and distribute the filling between them, covering each evenly. Top with another tortilla and press lightly. At this point you can carefully stack them.
Heat a large skillet over high heat. When hot, place a quesadilla in the pan and cook for a couple of minutes, peek under to see if it looks browned and toasty. When the cheese is melting, press with a spatula to hold the quesadilla together, then carefully flip. The second side will only take a minute or two, then slide out onto the cutting board and slice into wedges. Move to a heat safe platter and slide in the oven until the rest of the quesadillas are done.
To serve, divide the salad between four dinner plates and drizzle with dressing, toss to coat. Serve the hot quesadillas on top of the salad, with bottled salsa spooned over.
Queso with Chorizo
Melty queso dips are a popular restaurant appetizer. You can make your own at home topped with pork chorizo, vegan “chorizo,” or a spicy mushroom saute. All you need are chips to dip and salsa and you have a great starter or cheesy main course.
Ingredients
1 4-oz. link fresh chorizo or hot Italian sausage (or vegan chorizo and 1 tablespoon olive oil), casing removed
1/2 cup minced onion
1 tablespoon all-purpose flour
1/2 cup chicken or vegetable stock
4 oz. grated yellow cheddar
4 oz. grated Monterey Jack
Mushrooms (if desired)
3 1/2 oz. shiitake mushrooms, finely chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon chipotle powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch salt
Preparation
Place a large saute pan over medium heat and add the chorizo and onion. Cook, stirring and scraping with a spatula, until chorizo is cooked and onion is soft and translucent, about 5 minutes. (If using vegan chorizo, cook in a tablespoon of olive oil.)
Using a slotted spoon, lift the chorizo and onions out of the fat in the pan, and place in a small bowl; keep warm. If the chorizo didn't render much fat, add a couple of teaspoons of olive oil to the pan.
Sprinkle the flour over the fat in the pan, stirring to mix well. Cook for a minute, until the mixture is bubbling. Remove pan from heat and add the stock gradually, whisking until smooth after each addition. When all the stock is added and the mixture is smooth, place back over heat and stir until the liquid bubbles. Add cheeses one handful at a time, stirring until melted before adding more. When all the cheese is incorporated and smooth, transfer to a serving bowl and sprinkle with the chorizo mixture. Makes about 11/2 cups of queso.
Serve with tortilla chips and salsa.
Tips & Notes
For smoky mushrooms: trim the stems from the mushrooms and chop finely. Place a large skillet over medium-high heat and drizzle in the olive oil. Wait a few seconds, then add the mushrooms. Saute, stirring until the mushrooms soften, about 5 minutes. Add the chipotle, paprika, cumin and salt and stir. Cook for a few seconds to toast the spices, then transfer to a medium bowl. Serve sprinkled over the warm queso.