I don’t know what your usual plans are for a Sunday, but let’s take whatever those are and make them a little more caliente. Spicin’ up our Sunday by making Mexican food is a thing we do naturally here in AZ, and what better day to do it on than the day EVERYONE IN AMERICA actually says something in Spanish. “Happy Cinco de Mayo!”
I have food and drink for your informal mid-day bash, and a salad, dinner, and dessert for your evening fiesta. Options are great! And don’t worry, these options, unlike those of insurance plans and gelato-shop flavors, won’t be overwhelming.
Summer Squash Quesadillas
(recipe courtesy of cookinglight.com)
2 teaspoons sugar
1 lime wedge
3 1/2 cups cubed seeded watermelon $
1/2 cup tequila
2 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon Triple Sec (orange-flavored liqueur)
Lime wedges or watermelon balls (optional)
Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.
Quinoa Con Queso
Margarita Cheesecake [new recipe!]
9 graham crackers
1 T. cold butter, cubed
4-5 T. cold milk of choice or water
2 pinches salt
Preheat oven to 350 degrees.
Pulse graham crackers in a food processor until completely ground.
Add butter cubes and pulse until combined with graham crumbs.
Add milk, beginning with 3 T. and adding one at a time after that, just until graham crackers stick together when you pinch them between your fingers. You’ll want your crust to stick together, so make sure the crumbs bond and don’t flake, but are also not mushy at all.
Press crust evenly into a greased 8x8 baking pan to make a bottom and 1” sides.
Bake for about 9 minutes or so, until the crust is dry but not crispy, and feels fairly solid to the touch. Allow to cool completely on a wire rack.
Juice + zest of 2 limes
2 8-oz containers cream cheese (light + non-fat can work)
2 T. tequila (optional)
½ cup sugar
¼ cup liquid (pasteurized) egg whites
Place all ingredients in a blender and blend until the ingredients are very smooth. I found this was the easiest way to achieve a creamy texture.
Scoop filling into the cooled crust and spread out evenly. Sprinkle a little sea salt on top and chill up to 1 hour (not longer) in the freezer or place in the refrigerator 6 hours to overnight.