A couple recipes in honor of Cinco de Mayo...

Here are a few of my favorite things...Try one and explore the Mexican culture in Honor of Cinco de Mayo today!!

Queso Fundido

Prep Time:

 10 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 1/2 pound Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
• 1 whole Medium Onion, Finely Diced
• 2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
• 1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
•  Sprinkle Of Chili Powder
• 3 whole Roma Tomatoes, Diced
• 1/4 cup Cilantro, Chopped
•  Tortilla Chips For Serving

Preparation Instructions

Preheat oven to 400 degrees.

In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.

To build the skillet, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you'd like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they'll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the queso fundido pretty much right out of the oven. It's best when piping hot!

IMPORTANT: Wrap a cloth around the skillet handle so guests won't burn themselves.

http://thepioneerwoman.com/cooking/

My very own Guacamole recipe

1 avocado, mashed with a fork

tomato, diced

onion, finely diced (about 1/4)

chopped garlic, about 1 tsp.

lemon juice, couple splashes

salt, couple shakes of the shaker

cilantro,about 2 tsp. dried or a handful fresh, chopped

This recipe is very much to taste. I like more tomato than some in my family and I like the onion to be very finely chopped. Too much garlic stays with me all night :) But, I love cilantro, so probably put m ore in. Slowly add and taste test, so you get it just like you want it. Stir all together and serve with Doritos or Tostitoes if you prefer.

Here are a few of my favorite things..... Chicken Fajitas 

from: 

(http://www.closetcooking.com/2011/01/chicken-fajitas.html)

Servings: 4

ingredients

• 1 pound chicken breasts (cut into thin slices)
• 1 tablespoon oil
• 1 lime (~2 tablespoons of juice and zest)
• 1 tablespoon chili powder
• 1 teaspoon cumin (toasted and ground)
• 1/2 teaspoon oregano
• 2 cloves garlic (chopped)
• salt and pepper to taste
• 1 tablespoon oil
• 2 onions (sliced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 handfull cilantro (chopped)
• tortillas
• salsa (optional)
• guacamole (optional)
• cheese (optional)
• sour cream (optional)

directions

1. Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper in the fridge for 30 minutes to a few hours.
2. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (Reserve the marinade.)
3. Heat the oil in a pan.
4. Saute the onions until tender, about 5-7 minutes.
5. Add the peppers and the remaining marinade and saute until the peppers are tender, about 5-7 minutes.
6. Remove from heat and mix in the cilantro.
7. Assemble fajitas and enjoy.