Cinco de Mayo Celebrates
Mexico’s Independence

While May 5, Cinco de Mayo, is a time for celebrating Mexico’s independence, it is quickly gaining popularity in the United States as the local Hispanic population increases. For many of us, it’s just another reason to eat south-of-the-border favorites that we have learned to love.

I enjoy Mexican food, whether cooking or eating, but rather than sticking to authentic dishes, I have learned to take many shortcuts to make them simpler and easier to prepare. This is also the day my sister-in-law was born, so I take this opportunity to say “Happy Birthday” to Carrie Pritchard of Crossnore.

Chicken Quesadillas

2 Tbs. oil
¼ cup chopped onions
1 small garlic clove, minced
¼ cup chopped bell peppers
2 minced chile peppers (to taste)
3 chopped plum tomatoes
Oil for frying
8 flour tortillas
2 cups shredded cheddar cheese
1 ½ cups cooked chicken
Salsa
Sour cream

In medium skillet, sauté onions, garlic, and peppers in 2 Tbsp. oil. Add chile peppers and tomatoes; simmer until tender. Add chicken, stir well to combine. Heat a thin layer of oil in another medium sized pan over medium low heat, Place a tortilla in pan and sprinkle with ¼ cup cheese. Add ¼ of chicken mixture and top with another ¼ cup cheese. Cover with another tortilla and cook for 2-3 minutes or until golden brown. Flip quesadilla over and cook for two more minutes. Remove from heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.

Mexican Stuffed Peppers

4 large green peppers
1 ½ lbs. ground beef
1 pkg. taco seasoning
2 cups of Mexican blend cheese, shredded
1 package Spanish flavored rice, prepared
1 medium-sized, ripe tomato, diced
½ small jar of mild salsa
1 bag of tortilla chips

Wash and clean out the centers of the green peppers. Put them in a shallow baking dish. Prepare ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.

Fill each pepper by layering ground beef, rice/tomato combo, and cheese until peppers are filled. Top with cheese and salsa. Add remaining rice/tomato combo and ground beef to the pan around the peppers. Sprinkle remaining cheese and salsa over the pan. Cover with aluminum foil. Bake at 350 for 30 minutes. Remove foil and continue to bake for 15 minutes.

Use the extra meat and rice in the pan for tortilla dip.

Fiesta Chicken

1 Tbs. canola oil
4 chicken breast halves, cubed
1/3 cup chopped green pepper
1/3 cup chopped onion
2 cups chunky salsa
½ cup chicken broth
1 cup quick cooking rice
¾ cup shredded Monterey Jack cheese

Heat large heavy skillet over medium heat. Add oil and chicken, sauté until chicken is lightly browned. Add green pepper and onion, sauté until chicken is thoroughly cooked. Add salsa and broth, bring to a boil. Stir in rice, mix well. Sprinkle cheese on top of the dish, cover, and remove from the heat for five minutes to steam rice. Serve hot.

Mexican Nut Cookies

1 cup butter
2 ½ cups flour
½ tsp. salt
½ cup powdered sugar
1 cup finely chopped nuts (walnuts or pecans)
1 tsp. vanilla
¼ tsp. almond extract
2 cups extra powdered sugar for coating

Cream butter, ½ cup sugar, vanilla and almond extract. Add flour, salt and nuts. Mixture will be somewhat dry. Pinch off some dough and roll into balls. Bake at 350 degrees for 12-15 minutes. When still warm roll (gently) in powdered sugar. Store airtight, cover with more powdered sugar.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.