Happy Tuesday Friends!

Remember last year when Cinco de Mayo fell on Taco Tuesday? If you were like me, you attempted to order out but to no avail because EVERYONE it felt like was getting take out from every place that served tacos and margs. Well, this year I’m going into Cinco de Mayo a bit more prepared and have a bunch of delicious and super easy recipes ready to go to celebrate!

NORTH COUNTRY CHORIZO Queso

Fun fact about me-whenever I go to any Mexican restaurant, I absolutely MUST get queso. Melty cheese with endless chips….is there really anything better? Since I love queso so much, I of course had to come up with a yummy recipe of my own and I can confidently say how this one is pretty incredible! Tons of yummy flavors and the Chorizo from North Country Charcuterie is the absolute star of the show!

INGREDIENTS

-1/2 pound of North Country Charcuterie Chorizo

-1/3 cup of diced onions

-1 jalapeno finely diced

-1/2 cup of Mexican Corn (I love to use the Trader Joe’s Frozen Mexican Street Corn, but canned Southwest or Mexican Corn work well too)

-1/2 cup of heavy cream

-2 cups of shredded Mexican Cheese

-1 tsp of Cumin

-1 tsp of Chili Powder

-Salt and Pepper to taste

  1. In a medium pot, cook North Country Charcuterie Chorizo with onions, jalapeños, and corn.
  2. Once cooked through, add cream, cheese, and seasonings.
  3. Continue stirring until fully combined and bubbling slightly.
  4. Pour into a bowl and serve with chips!

Lime Margarita on the rocks

Throughout college and even for some time after I graduated, I worked in bars. Overtime, I learned how to make what is, in my opinion, the best margarita ever! It is so simple and always a crowd pleaser!

INGREDIENTS

-1.5 oz of Tequila (I like to use Patron, but any tequila will work!)

-1/2 oz of Triple Sec or Gran Marnier

-1/2 of a lime squeezed

-Splash of Orange Juice

-Sprite

  1. In a cocktail shaker filled with ice, add tequila, triple sec, lime juice and OJ.
  2. Shake a few times until liquids are well combined and chilled
  3. Pour into glass with more ice (rim with salt or sugar if preferred)
  4. Fill the rest of the glass with Sprite or other lemon-lime soda (this will be around an ounce or two)
  5. Enjoy!

Pineapple salsa

One weird thing about me is that I HATE fruit in my salad. I don’t know why, but I just cannot do it! When it comes to adding fruit to my salsa though, I am ALL for it! There is something about the sweet and spicy combination atop a salty chip that just is an explosion of flavor that I cannot get enough of! This salsa tastes just as good as it looks and it perfect to snack on while sitting on a patio on a hot summer’s day! Heads up though, it does pack quite a bit of heat! If you’re not the biggest fan of spice, feel free to omit the habanero pepper or add more pineapple.

INGREDIENTS

-1/2 cup of dice pineapple

-1 cup of dice tomatoes

-1/3 cup of diced red onion

-1 jalapeno diced

-1 Habanero Pepper (omit this if you don’t like a lot of spice)

-Juice of 1/2 of a lime

-1/2 tsp of Cumin

-1/2 tsp of Chili Powder

-Salt and Pepper to taste

  1. Combine diced produce and seasonings and gentle fold together until everything is evenly distributed throughout.
  2. Enjoy with chips!

GUACAMOLE

Nothing says extra like a big bowl of fresh, homemade guac! For years, I was convinced I hate guacamole because of the almost unnaturally bright green color of the avocados, but somewhere along the line, I finally tried it and it’s safe to say it’s one of my favorite snacks to make! I always get tons of compliments on this guac recipe and am sure it’ll be a hit with all your friends and fam too!

INGREDIENTS

-2 avocados

-1/4 cup diced red onion

-1/2 a jalapeno diced

-1/4 cup of diced tomatoes

-Juice of 1/2 of a lime

-1/2 tsp cumin

-1/2 tsp chili powder

-Salt and Pepper to taste

  1. Mash avocados until mostly smooth (tip-I will often use a potato masher!)
  2. Combine onions, jalapeno, lime juice, and seasoning
  3. Gentle fold in tomatoes until evenly distributed
  4. Serve with chips!

Chicken enchiladas

Now if you’ve been following me for a while, you have seen this recipe before. I absolutely love making these chicken enchiladas and always share on stories when I do because people always love them! It’s such a great meal to make when cooking for a bigger group or if you’re trying to have some leftovers to eat throughout the week.

INGREDIENTS

-5oz of cream cheese

-1/4 cup of sour cream

-10 oz of Red Enchilada Sauce (I love to use the Trader Joe’s Enchilada Sauce)

-2 cups of shredded Mexican Cheese (and extra for topping)

-2 cups of shredded chicken (about 2-3 chicken breasts)

-4oz of green chillies

-1/2 tsp of chili powder

-1/4 tsp of cumin

-1 cup of Mexican Corn (Again, I like to use the Trader Joe’s Frozen Mexican Street Corn)

-1 Jalapeno diced

-1/2 cup of diced onions

-Tortillas

  1. In a medium-large pot, boil your chicken until fully cooked
  2. While chicken is cooking, in a large bowl combine cream cheese, sour cream, about 8 oz of enchilada sauce, cheese, chillies, corn, spices, jalapeno, and onions.
  3. Once chicken is cooked, shred and add to cream cheese mixture.
  4. Once combined, spoon mixture into tortillas, wrap, and place in a baking dish. Fill tortillas with as much or as little of the mixture as you’d like.
  5. Once tortillas are filled, pour the remaining enchilada sauce on top and sprinkle with cheese.
  6. Bake at 325 degrees for around 20 minutes or until preferred temp.
  7. Enjoy!

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