Food Chronicles: Cinco De Mayo!!

In just a few short days everyone and their mother will be pulling out the tequila and tacos to celebrate this much loved Mexican holiday. And while I’ll be working my butt off at the restaurant (Mexican restaurant), I want everyone to get a little treat for the weekend. Maybe you’ll be entertaining, or perhaps you’re headed to a friend’s house to celebrate Cinco … either way I have some great recipes and tips.

Chimi Changas 

Photo courtesy My Fridge Food.

Photo courtesy My Fridge Food.

Details

Cooking Time: 30 Minutes
Recipes Makes: 8 Servings
Calories: 479
Carbs: 22 Grams
Fat: 12 Grams
Protein: 15 Grams

Ingredients

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Directions

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi’s over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

The Perfect Margarita 

Photo courtesy Refinery 29.

Photo courtesy Refinery 29.

2 oz Tequila
1 oz fresh lime
3/4 oz Triple Sec
1 tsp simple syrup (1:1 sugar to water)

If you’re salting the rims, pour lime juice (bottled actually works well here!) onto one small plate, and fill another one with kosher salt. Dip the top of each glass into the juice and then into the salt. (Note: this won’t work with water, you need the stickiness of juice to hold the salt.)

Shake up all ingredients in a shaker with ice, then strain into glasses over fresh ice. Garnish with a lime wedge, and serve.

Refinery 29 offers more tips on the perfect margarita here!
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