Cinco De Mayo Party Recipes

Chicken Quesadillas, Spicy Tomato Salsa, and Jalapeno Cornbread

© Kenda Williams

Apr 24, 2009

Cinco de Mayo is Spanish for the “fifth of May” and is observed in not only areas of Mexico, but also in the United States and other parts of the world in recognition of Mexican heritage.

On Cinco de Mayo, arrange a Mexican fiesta outdoors complete with music, drinks, and these spice-infused dishes. Also try a few of these Cinco de Mayo inspired drinks and desserts. For more summer-inspired dishes, check out a delicious black bean and corn salsa as well as two great fruit salads.

Chicken Quesadillas

Ingredients:

• 2 cups sliced, fresh mushrooms
• ¼ cup diced red bell peppers
• ½ cup diced onions
• 1-2 Tablespoons chopped, fresh cilantro
• 2 cups shredded cheddar cheese
• 4 large flour tortillas or 8 small ones
• 2 large boneless skinless chicken breasts
• salt
• pepper
• Mexican spice blend
• 1 Tablespoon canola oil
• 1 Tablespoon margarine
• salsa, sour cream and hot sauce, on the side

Directions:

1. In a large skillet, add 1 tablespoon canola oil, and turn heat to medium-low. Wash the boneless skinless chicken breasts under cold water, and place into the skillet. Season with salt, pepper, and Mexican spice blend (such as cayenne pepper, chili pepper, onion salt, garlic powder, cumin, etc.) Cook thoroughly on each side, about six minutes per side, until cooked through. Once cooked, remove chicken breasts from heat, and carefully cut into strips or dice into small pieces and set aside.
2. In another skillet, melt 1 tablespoon of margarine over medium-low heat, and add fresh mushrooms, red bell peppers and diced onions. Sauté until softened. Mix with cooked chicken, and top with 1-2 tablespoons chopped, fresh cilantro.
3. In another skillet or the same one that the vegetables were cooked in, spray with non-stick cooking spray, and place one flour tortilla inside the skillet.
4. Place a cup or so of the chicken vegetable mixture on one half side of the tortilla. Add ½ cup or so of cheese and fold the tortilla in half, lightly pressing down on the skillet. Turn when it begins to brown, and after cooking the other side, remove from heat, and repeat process until all of the quesadillas are cooked. Serve salsa, sour cream, and hot sauce with the quesadillas.

Spicy Tomato Salsa

Ingredients:

• 3 cans (28 oz. each) diced tomatoes drained (basil, garlic and oregano style)
• 1 can (15 oz.) Tomato sauce (basil, garlic and oregano style)
• 4 medium fresh/vine-ripened tomatoes, diced
• ½ onion, diced
• 2 bunches scallions, diced
• ½ green bell pepper, diced
• 2 jalapenos, minced
• 2 garlic cloves, minced/crushed
• 1 Tablespoon cilantro, minced/crushed
• ½ cucumber, diced
• ½ Anaheim pepper, minced (for hotter salsa variety; may not use if don’t want hot salsa – or remove seeds inside pepper before mincing to decrease heat)
• 1 teaspoon sugar
• 2 Tablespoon lime juice

Directions:

1. Combine all ingredients well in a large bowl. (If you prefer salsa to be soupy instead of chunky, pulse for a minute or so in a food processor, until well blended.)
2. Store in refrigerator for up to a week or two. Serve with tortilla chips, tacos, burritos or quesadillas.

Jalapeno Cornbread

Ingredients:

• 1 can of cream-style corn
• 1 can of kernel corn
• ¼ cup milk
• 1 stick butter
• 1 package cream cheese
• 1 (8 ounce) Jiffy Corn Muffin Mix
• 1/4 cup canned jalapenos, diced
• 2 dashes of garlic salt or powder
• pepper to taste

Directions:

1. In a medium saucepan, melt butter and cream cheese. When melted, mix garlic, milk, water and cans of corn together.
2. Remove from heat and add diced jalapenos and corn muffin mix. Pour in large baking dish.
3. Bake at 350 degrees for 50 minutes or until light brown and bubbly. Serve hot.

Chicken Quesadillas

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