Cinco de Mayo & Fiesta

Chilaquiles

Chilaquiles

This Chilaquiles recipe uses tortilla chips, instead of the stale tortillas, which made it cook faster and you use less oil.  Buy the pre-cooked meat from your taqueria for a quicker and much easier recipe. Our friend, Tenaiya, made these for us recently and they were ono!

Ingredients:

1 bag of tortilla chips

Canola oil for frying

Salsa verde

Eggs, beaten

Grated mexican blend cheese

1 pound of pre-cooked pastor, carne asada, carnitas, etc. or omit the meat for a vegetarian option

White onion, chopped

Cilantro, chopped

Sour cream, optional

Cook the tortilla chips in oil over medium high heat until browned and crisp. Add the salsa verde and cook for a few minutes more.  Add the beaten eggs and stir occasionally until cooked completely.

Top with cheddar and pastor.  Once the cheese is melted, remove from heat, and top with cilantro and onions.

Serve with a side of sour cream and you’re ready for potluck time!

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Layer Bean Dip

layer-bean-dip

I love this dip because it’s so easy to make, it’s yummy, and I typically have all of the ingredients on hand anyway!  Made it for a potluck last Friday night.  Ran by the store on the way home to grab tortilla chips and whipped it up in five minutes.

Ingredients:

2 cans of refried beans

Taco seasoning or taco sauce

16 ozs. sour cream

Guacamole (optional)

1 jar of salsa

Shredded mexican blend cheese

1 jar of sliced black olives

Four green onions, sliced

Tortilla chips

Heat the beans in a pan and add taco seasoning or taco sauce (I had some leftover Del Taco sauce packets which worked great).  Let cool and spread in a square pan.  Add a layer of sour cream, a layer of guacamole (optional), and a layer of salsa.  Top with cheese, then black olives and green onions.

You can make ahead.  Store in the refrigerator until potluck time.  Serve with tortilla chips!

Cilantro Corn Salad

cilantro-corn-salad

Cilantro Corn Salad combines corn, cilantro, onions, and peppers with a rice vinegar and lime juice dressing to make an especially fresh, crunchy salad with a little kick!

Stacy brought this salad to a potluck at my house a few months back and it’s been on my list ever since!

Ingredients:

5 ears of corn

Bunch of cilantro, chopped

Bunch of green onions, sliced

1/2 Anaheim green chili pepper, diced

Lime juice, to taste

Drizzle of olive oil

2 T. , or to taste, rice vinegar

Dash of sea salt

Chipotle chili powder, to taste

Boil the ears of corn for about 6 to 7 minutes.  Let cool and then cut off the cob.  Combine the corn, cilantro, green onions, and Anaheim pepper in a large bowl.  Add the lime juice, olive oil, rice vinegar, salt, and chili powder.

Store in the fridge until potluck time!  Can be made a day ahead of time.

Baked Corn Casserole

Baked Corn Collage2

This Baked Corn Casserole is insanely good and it’s ridiculously easy to make!  The double corn combo with the corn muffin mix, butter, sour cream, and jalapeños provide a sweet, savory, and spicy dish that is perfect for any potluck.

This recipe is compliments of Justin who gives fair warning that, once you bring this to a potluck, you may be required to bring it to every future potluck!  It’s seriously that good!

Ingredients:

15 oz. can whole kernel corn, drained

15 oz. can cream corn

1/2 cup sour cream

1 cup butter, melted

2 eggs, beaten

2 – 8.5 oz. Jiffy corn muffin mix

4 oz. can diced jalapeños (you can substitute green chiles if jalapeños are too spicy)

Butter a 9 x 13″ baking dish.  Mix all of the ingredients together and pour into the dish.  Bake for 40 minutes at 350 degrees.  Make sure to stir it occasionally as it cooks (I stirred it every 10 minutes and it worked perfectly).

If you’re making it ahead of time, then let it cool completely, cut into squares, and store in the refrigerator in an airtight container.  Microwave for a minute or two until warm, then serve!

Cannellini Bean Chili

Cannellini Bean Chili

Cannellini Bean Chili is the perfect alternative to the traditional chili and will warm up any potluck!  The combination of chile and spices make this an especially savory chili.  For a large crowd, you definitely want to double the recipe as it will go quick and definitely warrants a trip back to the potluck table for seconds.

Thank you, Mara, for sharing this wonderful recipe!

Ingredients:

2 T. olive oil

2 lbs. boneless chicken meat, cubed

1/2 cup white onions, chopped

2 cup chicken broth

2 – 4 oz. cans chopped green chiles

2 tsp. garlic powder

2 tsp. ground cumin

1 tsp. oregano leaves

1 tsp. dried or 4 T. fresh, chopped cilantro

1/2 tsp. ground red pepper

2 cans cannellini beans and their liquid (white kidney beans or white beans are fine too)

Shredded jack cheese

Green onion

Heat olive oil in a stock pan.  Add chicken and cook for 4 to 5 minutes until cooked completely.  Remove from pan.  Cover and keep warm.

Add onion to pan and cook 2 minutes.  Stir in chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and red pepper.  Simmer 30 minutes.  Stir in the chicken and beans with liquid and simmer for another 15 minutes.

Transfer to a crockpot on the warm setting for potluck time.  Serve with extra jack cheese and green onions for garnish.  It’s also great with tortilla chips.  And don’t forget the paper bowls and spoons!

Chicken Tortilla Dish

Chicken Tortilla Dish

This Chicken Tortilla Dish is a rich and buttery version of white chicken enchiladas!  The combination of butter and jack cheese makes the tortillas crisp up perfectly, while the green chiles give it just the right amount of kick.  These are absolutely delicious and perfect for any potluck.   Thank you, Mara, for sharing this recipe!

Ingredients:

8 flour tortillas, dipped in butter

4 chicken breasts, cubed and cooked

8 oz. cream cheese, softened

4 oz. can green chiles

2 T. fresh cilantro, chopped

Salt

Pepper

1/4 cup cooking sherry

1/2 lb. grated jack cheese

1/2 pint heavy whipping cream

Coat a 9 x 13″ baking dish with cooking spray.

Mix together the softened cream cheese, sherry, chicken, chiles, cilantro, salt, and pepper.  Put some filling  in the center of a tortilla, roll it like an enchilada, and place it in the baking dish.  Repeat until you’ve rolled all the tortillas, making sure to divide the mixture evenly between all the tortillas.

Sprinkle jack cheese on top of the tortillas and then pour the whipping cream over the top evenly.

Bake at 350 degrees for 30 minutes.

Margarita Sorbet

Margarita Sorbet

This Margarita Sorbet recipe is the perfect, luscious combination of drinks and dessert!  It’s ridiculously easy to make and, be warned, it’s very easy to eat lots of this sorbet!

Thank you, Marisa, for sharing this recipe!

Ingredients:

1/2 cup lime juice

3 oz. Triple Sec

2 oz. Tequila

1 1/4 cup powdered sugar

2 cups heavy cream

Mix together the lime juice, triple sec, and tequila.  Add in the powdered sugar and stir.  Whip in the heavy cream.  Freeze in an airtight container overnight.

You can grate some lime zest on top before serving, but this is optional as this sorbet is delicious either way!

* Contains alcohol.

Mexican Hot Fudge Sundaes

Mexican Hot Fudge Sundaes

This is the ice cream sundae version of a Mexican hot chocolate!

Vanilla ice cream smothered in a cinnamon, coffee, chocolate sauce and topped with pine nuts and fresh mint. You can make the sauce ahead of time and microwave it for a few seconds right before serving.

This recipe is from one of my favorite dessert cookbooks, Bon Appe’tit Desserts.

Ingredients:

3/4 cup heavy whipping cream

1/2 cup freshly brewed coffee

16 ozs. semisweet chocolate chips (2 2/3 cups)

1 tsp. ground cinnamon

1/2 tsp. vanilla extract

Vanilla ice cream

Pine nuts, toasted

Fresh mint leaves

Bring cream and coffee to simmer in medium saucepan.  Remove from heat.  Add chocolate chips and cinnamon.  Whisk until chocolate is melted and sauce is smooth.  Mix in vanilla.

Scoop vanilla ice cream into bowls.  Top with warm chocolate sauce, pine nuts, and mint.

Taco Salad

Taco Salad

This is a simple and yummy Taco Salad recipe!

You can make the meat and salad mixtures separately and then toss together with chips right before potluck time!  Thank you to Joyce for sharing this recipe!

Ingredients:

1 lb. hamburger

Tomato sauce or ketchup

Chili powder

Salt

Pepper

Tomatoes, chopped

Lettuce, chopped to bite size

Sliced olives

Cheddar cheese, grated

1 can kidney beans, drained

Fritos or tortilla chips

Brown hamburger and drain excess fat.  Add tomato sauce or ketchup (enough to keep mixture a thick consistency) and simmer 10 minutes.  Add olives, kidney beans, and spices.  Simmer again until good and warm.

In a large bowl, mix hamburger mixture, lettuce, cheese, and tomatoes.  Mix in chips last minute before serving.

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes are always a crowd pleaser at potlucks.  This vegetarian version is topped with soy chorizo, cheddar, and cilantro!

I was inspired to make these when I had the Chorizo Potato Skins at Roberto’s Cafe’ in Mammoth Lakes.  Their version has bacon and meat chorizo (which is awesome and can totally be substituted in the recipe below).  However, I love soy chorizo and thought it would be a great substitute.  And I was right!!

Ingredients:

8 medium russet potatoes

8 oz. sour cream

1/2 cup butter

Seasoned salt

Pepper

Green onions, sliced

1 package of soy chorizo

Grated cheddar, lots of it

Cilantro, chopped

Preheat oven to 400 degrees.  Scrub potatoes and fork them on all sides.  Rub them with canola oil and place them on a cookie sheet with sides (otherwise the oil will drip down into your oven).  Bake for 1 hour.

Brown the soy chorizo in a little olive oil and set aside.

Slice the butter and put it in a mixing bowl.  Add the sour cream and stir.  Slice the potatoes in half lengthwise and very carefully scoop out the insides, making sure that you don’t break the skins (you can leave a little potato in the jacket to help prevent them from breaking).  Add the potato to the sour cream and butter as you go.

When you’re all done, mash it all up with a potato masher.  Stir in the salt, pepper, cheddar cheese, and green onions to taste.

Fill the potato jackets with the potato mixture.  Top with soy chorizo, more cheddar cheese, and cilantro.

Reduce the oven heat to 350 degrees.  Bake for approximately 10 minutes or until the cheddar is melted and the potatoes are heated through.