Cinco de Mayo (May 5th for any gringos out there) is a Mexican-American celebration of their culture and heritage dating back to the Mexican victory over France during the Franco-American War in 1862. This day has become synonymous with margaritas, tacos and fiestas all across America! Kick your festivities up a notch with these simple surprises…
Decorations can be colorful, fun and inexpensive if you follow Brit + Co’s fail safe plan that only requires tissue paper, scissors, a glue gun, and a little time.
Festive food is also a must and Trader Joe’s has ‘ya covered! Begin with their Mango Limeadita…
1 Tbsp TJ’s Sea Salt
6 TJ’s Limes, 1 sliced for garnish
1/2 cup TJ’s Limeade
3/4 cup (4 shots) TJ’s Tequila (optional)
2 cups TJ’s Organic Frozen Mango Chunks
1 TJ’s Orange, juice only
1 Tbsp TJ’s Agave Sweetener
2 cups Ice
Begin by rimming the glasses: Add salt to a small plate, then squeeze the juice of 1 lime onto a separate plate. Dip the rim of the drinking glasses into the lime juice, then dip into the salt. Set aside. Then, in a blender, add the juice from 4 Limes with the Orange Juice, Mango Chunks, Limeade and the Agave Sweetener. Pulse several times until liquefied, then add the Ice and pulse again. Pour into salt-rimmed glasses and garnish with lime slices.
Cooking Time: 10 – 15 Minutes
and proceed to the Fastest-Ever Enchiladas by Ingrid Hoffman of Food Network fame!
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
Close out this Cinco de Mayo meal with Trader Joe’s Churro Ice Cream!
1 TJ’s Banana
2 Tbsp TJ’s Coconut Oil
1 tsp TJ’s Ground Cinnamon
2-4 scoops TJ’s French Vanilla Ice Cream
1/2 cup TJ’s Pita Chips with Cinnamon & Sugar, crushed into bite-sized pieces
1 Tbsp TJ’s Fleur de Sel Caramel Sauce
Peel the banana, slice it in half then slice lengthwise to make four quarters. Add Coconut Oil to a medium-sized pan on medium heat. Keep the heat just below the smoking point. Sprinkle Cinnamon over the Bananas then fry for 2-3 minutes on each side. Once finished, they should be well caramelized, but not mushy. Scoop Ice Cream into a dish, arrange fried Banana slices on the side and sprinkle generously with crushed Pita Chips, then finish with a drizzle of Caramel Sauce.
Serves: 2 – 4
Cooking Time: 10 Minutes