04 May Cinco de Mayo Fiesta!!!
I LOVE, LOVE, LOVE Mexican Food!!!! I also really miss GOOD Mexican food.
I got spoiled being in Texas…okay, okay, it’s more Tex-Mex there than Mexican food but still, if you’ve never tried Tex-Mex – you NEED to!!! Unfortunately, you just can’t get good Mexican (or Tex Mex for that matter) here in WA.
So, what do you do when it’s about to be Cinco De Mayo and all you want is a good Mexican Feast but there are no dining out options???
You go to the grocery store and make it of course!!!!
BUT you know I’m not advocating for you to go and get some McCormick seasoning, throw in some meat, white flour tortillas and a whole bunch of cheese and make some enchiladas out of it…NO!!!
Here is everything you need to make a Cinco De Mayo feast- HEALTHY, low-carb style, of course!!!!
The menu includes: Green Chile Mock Enchilada Casserole, Baked Sweet Potato Fries and Guac, Mexican Fruit Cups AND Skinny Margaritas!!!!
GREEN CHILE CHICKEN MOCK ENCHILADA CASSEROLE
1 lb of lean, ground turkey meat
2, 15 oz cans green chile sauce ( I make my own – which can be done in advance- because I don’t want all the extra sodium, preservatives, etc: http://www.myrecipes.com/recipe/green-chile-sauce-0)
Whole Green Chilies, 27-Ounce Can (or diced can be used also)
4 oz cream cheese, room temperature
1/2 cup plain Greek yogurt
2 cups grated low-fat mozzarella
- Preheat oven to 375F/190 C. Spray a 9-inch x 13-inch casserole dish with non-stick spray (I use avocado or coconut oil spray)
2. Brown the turkey meat until fully cooked.
3. Put the enchilada sauce into a small saucepan and simmer over low heat until the sauce has thickened and reduced to 2 cups, about 20 minutes. Turn off the heat and stir in the cream cheese and Greek yogurt.
4. Drain the can of whole green chiles into the colander and let them drain for a few minutes. Then one at a time, use your fingers to split the chiles open and remove the seeds, piling them into two piles so you can make two equal layers in the casserole. (If chiles still seem wet, you can blot them with a paper towel, but I didn’t need to do that.)
5. Layer half the green chiles into the bottom of the casserole dish, arranging them so the whole surface is covered as much as you can. Over that make a layer of half the meat, 1 1/2 cups of the sauce, and 1 cup of the grated cheese. Make another layer each of green chiles, meat, sauce, and cheese.
7. Bake uncovered until the casserole is bubbling and cheese is melted and browning on top, about 40 minutes. Let sit about 5 minutes before cutting. Serve hot.
**This will keep in the fridge for several days and can be reheated in the microwave, and also freezes well.
**Side note – you could easily make this into a vegetarian dish by substituting sautéed and diced zucchini and yellow squash! Black beans could also be added!
BAKED SWEET POTATO FRIES AND GUACOMOLE
For the fries…
2 large sweet potatoes, peeled, cut into 1×3-inch wedges
- Heat oven to 425
- Toss oil and sweet potatoes in a bowl
- Add seasoning and toss to coat
- Bake in the oven for around 30 minutes or until soft and partially crispy
For the guac…
1. Place first 5 ingredients in a food processor; pulse 5 times or until finely chopped. Add avocado; process until smooth. Sprinkle with cilantro.
MEXICAN FRUIT CUPS
- 3 mango
- 1 cantaloupe
- 1 small seedless watermelon
- 1 pineapple
- 4 limes, divided
- Chili powder for sprinkling
- 8 cups
- Cut mango, cantaloupe, watermelon and pineapple into thick strips. Arrange an even mixture of various fruits strips into each cup. Cut the limes into quarters and squeeze 1 lime wedge over each up of fruit. Use the remaining 8 lime wedges for garnish and sprinkle chili powder over each cup to taste.
- Kosher salt or coarsely ground sea salt
- 2 ounces (1/4 cup) silver tequila
- 1½ ounces (3 tablespoons/about 1½ small limes) fresh lime juice
- 1 ounce (2 tablespoons/about ½ of a medium orange) fresh orange juice
- 1 teaspoon light agave nectar
- 1 lime wedge or round, for garnish
- Pour a layer of salt onto a small plate (preferably one just slightly larger than the top of your margarita glass). Slice off a small piece of lime and run the wet edge of the slice along half of the rim of your glass. Dip the top of the glass into the salt at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
Enjoy your FIESTA – and let me know how it goes!!!!