May 5th is Cinco de Mayo, a celebration of Mexican Culture. In my family we welcome any excuse to eat Mexican – it’s one of our favorites. If you’re planning on celebrating Cinco de Mayo with your family, here are a couple of simple, family-friendly recipes.
Guacamole is not only delicious – with all the nutrients and healthy fats in avocados it’s also great for you! This recipe couldn’t be easier. If you like it a little spicier you can increase the amount of jalapeno. Be sure to wear gloves when cutting jalapenos and wash your hands well afterward.
- 2 ripe avocados
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 tomato, finely chopped
- ¼ jalapeno pepper, seeded and finely chopped
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon lime juice
- salt and pepper
- Cut avocadoes in half and scoop into a medium sized bowl. Mash well with a fork and add remaining ingredients.
There are very few meals that everyone in my family agrees on. Chicken quesadillas are one of the few dishes that we can all get excited about. I fan the four quarters out on a plate with a dollop each of sour cream, salsa and guacamole on the side.
- 8 small whole wheat tortillas
- 1 chicken breast
- ½ green pepper, chopped
- 1 tomato, chopped
- ½ onion, chopped
- 1 cup cheddar cheese, grated (you can use Mexicana-style shredded cheese from the supermarket)
- 1 tablespoon vegetable oil
- Salt and pepper
How to Make It:
- Preheat oven to 350°.
- Cut chicken into thin strips about 1 – 2” long and sprinkle with salt and pepper. Heat oil over medium-high heat and fry chicken strips and onion, stirring frequently, until chicken is cooked through.
- Spray two baking trays with non-stick cooking spray and arrange two tortillas on each tray. On each tortilla spread one quarter of the cooked chicken and onions, and one quarter each of tomato and green pepper. Sprinkle a quarter cup of cheddar cheese on top of each tortilla and then place another tortilla on top of each.
- Bake for ten minutes. Remove from oven and cut each quesadilla into quarters. Serve with salsa, sour cream and guacamole for dipping.