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May 5, 2014 • Posted by Brea Buffaloe
Arguably one of the most festive days of the year, Cinco de Mayo has evolved into a major holiday that celebrates Mexican culture. All across America there will be parades, performances and fairs for all to enjoy. You should get in on the fun! Share the excitement of the day with your friends and family by hosting your own fiesta.
From tacos to enchiladas to margaritas, Cinco de Mayo is one of the best days to be a foodie. Food is probably the most celebrated aspect of Mexican culture in America. Impress your guests with our Cuisinart custom Cinco de Mayo menu guide complete with an appetizer, an entrée and of course, a margarita recipe.
Appetizer: Chicken Quesadillas
4 8-inch flour tortillas
2 teaspoons unsalted butter, melted
1 cup shredded cooked chicken (about 5-6 ounces)
2 ounces reduced fat shredded sharp cheddar cheese
1/3 cup sliced black olives (one 2.25oz. can, drained)
1/4 cup finely sliced green onion (about 3 green onions)
1 tablespoon finely chopped jalapeño pepper Salsa
Lightly brush one side of each tortilla with 1/2 teaspoon melted butter. Place on the work surface buttered side down. Preheat the Cuisinart™ Griddler™ in the closed griddle position to 350°F. (check temp setting on test griddle). Place chicken, olives, green onion, and jalapeño pepper in a medium bowl and stir to blend. Divide mixture equally among the 4 tortillas, placing to one side of the tortilla. Fold each tortilla in half. Place 2 tortillas on the bottom griddle and close. Bake quesadillas for 5 to 6 minutes - until chicken is hot, cheese is melted, and tortillas are lightly golden brown and crispy. Place on a rack in a slow (175-200°F) oven to keep warm. Repeat cooking for remaining 2 quesadillas. Cut quesadillas into wedges and serve with salsa.
Entree: Shrimp Fajitas
8 sprigs fresh cilantro
1 tablespoon lime juice
1 tablespoon chili powder
1/4 teaspoon cayenne
2 smashed cloves of garlic
1 jalapeno pepper, deseeded and sliced
1 tablespoon extra virgin olive oil
1 pound large shrimp, deveined and peeled
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 small onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 tablespoon extra virgin olive oil, plus extra for brushing tortillas
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
pinch cayenne pepper
12 small corn tortillas
Stir marinade ingredients together in a small stainless mixing bowl. Stir the shrimp into marinade and refrigerate for an hour.
Insert one grill plate and one griddle plate on the Cuisinart® Griddler™. Select Griddle and set temperature to 425°F.
In a mixing bowl toss sliced peppers and onions with tablespoon of olive oil, 1/4 teaspoon of chili powder, 1/4 teaspoon of salt, and cayenne.
When green indicator light illuminates, place vegetables on the grill side cooking them in two batches. Stir the vegetables occasionally during cooking, remove when tender and browned, about 8 minutes per batch, set aside.
While second batch of vegetables is cooking, brush tortillas with oil, and begin to grill 1-2 minutes per side until warm and soft. Reserve.
Sprinkle shrimp with 1/4 teaspoon of salt and grill for about 2 to 3 minutes per side.
Beverage: Classic Margarita
1-1/2 cups cold water
1-1/2 cups granulated sugar
2 cups freshly squeezed lime juice
12 ounces Tequila
2-1/2 ounces orange liqueur (Triple Sec, Cointreau)
thin lime slices
Place water and sugar in a 2 quart Cuisinart® saucepan. Place over medium high heat and cook, undisturbed to dissolve sugar, 10 to 12 minutes. Remove from heat and allow to cool. When completely cool, transfer to a large pitcher; stir in fresh lime juice. Add tequila and orange liqueur; stir to blend.
Rub the rims of Margarita glasses with lime wedges and dip in coarse salt if desired. Fill the glasses halfway with crushed ice. Add Margarita mixture to top of glass. Garnish with a thin slice of lime and enjoy.