Cinco de Mayo & Fiesta

Soy Chorizo Fundido

Three ingredients, super easy, and so good!  Liz brought Soy Chorizo Fundido to our 4th of July potluck last year and I’ve been hounding here for the recipe ever since.  I can’t believe how ridiculously easy it is!


Trader Joe’s Soy Chorizo

Trader Joe’s Pub Cheese

Fritos or Trader Joe’s Corn Chips

Cook the soy chorizo and pub cheese in a pan until the cheese is completely melted.  Put it in a serving dish.  Grab the chips and eat!

Mexican Hot Dogs

Barbequeing hot dogs and serving them up in delicious and different variations is always awesome and Mexican Hot Dogs are no exception!  An easy way to convert a simple hot dog into a meal, they are also especially good with a side of Grilled Corn Salad.


Hot dogs

Hot dog buns

Bacon (optional – you can wrap the dogs in bacon and bbq until bacon is crispy and completely cooked; or you can fry the bacon until completely cooked, then chop it and put it on top of the dogs)

1 cup Best Foods Mayo

Canned chipotles in adobo sauce

Queso fresco

Red onion, chopped

Avocado, sliced

Using a food processor, whirl the mayo with one or two chipotles and a few tablespoons of adobo sauce until completely blended.  Grill the hot dogs until completely cooked.  Generously spread the chipotle mayo onto the buns.  Add the cooked hot dogs.  Top with queso fresco, red onion, avocado, and optional bacon.  Enjoy!

Quick and Easy Refried Beans

Quick and Easy Refried Beans

These quick and easy beans are delicious!  Perfect for any fiesta-themed potluck.  Thank you to Claudine for sharing this recipe!


Garlic, chopped or minced


Canned pinto or black beans

Shredded cheese

Saute’ the garlic in oil until soft.  Add the canned beans and juice.  Let them boil and simmer for a while.  Use a masher to smash them up.  Stir in shredded cheese.  Serve.

Salsa Dip

Everyone loves this ridiculously easy dip!  This recipe comes from Brandy, who got it from Kori J.  And if you like this one, you have to try the Pizza Dip recipe.


1 box cream cheese

1 jar of Pace salsa

Shredded Cheese (cheddar or a mexican blend works best)

Tortilla chips

Spread cream cheese in the bottom of a 9 x 13″ glass dish.  Pour salsa over the cream cheese.  Top with shredded cheese.

Bake at 350 degrees for approximately 40 minutes or until cheese is melted.  Serve with tortilla chips.

Vegetarian Tamale Casserole

Vegetarian Tamale Casserole

This recipe originated from the back of a Lucerne grated cheddar cheese bag.  I’ve made some modifications.  This one is so easy and is a great vegetarian main dish.


2 cups frozen white corn, thawed

1 can red kidney beans with liquid

1 can black beans, drained

3 cups shredded sharp cheddar

1 cup green onions, sliced

2 T. chili powder

1/2 tsp. ground cumin

Cornbread batter

Mix the all of the above, except the cornbread batter, together and put in a greased casserole dish.  Top with your favorite cornbread batter.  Bake at 350 degrees for 35 to 40 minutes or until cornbread is completely cooked.

Serve topped with sour cream.

Grilled Corn Salad

Grilled Corn Salad

Inspired by mexican corn, with a few revisions, this recipe is my own creation.  It is very simple, everything is done to taste, and it is amazing!

It is definitely a favorite at our BBQ’s and it is a highly shared recipe.  I recommend making this salad outside by the BBQ as it is very messy to make, but it is absolutely worth it!


Several ears of white corn ((approx. 1 or 2 per person and depending on the size of the corn).


Fresh Lime Juice


Shuck the white corn and grill on the BBQ until blackened but not burnt on all sides.  (We always use coals when we grill.  So, if you use a gas grill, please let us know how it turns out!)

Let the corn cool slightly.

Cut the corn from the cob and place in a large bowl.

Add mayo, lime juice, and cayenne to taste.

Serve right away or put it in the fridge for later.  It’s delicious served cold or room temperature!  It keeps well for a few days.