Cinco de Mayo will be here soon!  Here’s a wonderful recipe from Brenda Ponichtera for those of us who like Mexican food. It is easy to prepare and will be enjoyed by all ages. Consider freezing leftovers in small resealable bags for a portable lunch. Add a salad or fresh fruit to complete the meal.

Photo by Jim Semlor

Baked Chimichangas

4 (8-inch) or 8 (6-inch) whole-wheat tortillas

Filling:
1 1/2 cups cooked and cubed chicken
3/4 cup salsa, thick and chunky
1/2 cup (2 ounces) grated, reduced-fat cheddar or Mexican blend cheese

Optional:
extra salsa
Spanish Yogurt Sauce (page 122, Quick & Healthy Recipes and Ideas, 3rd Edition)

Preheat oven to 400 degrees. Mix filling ingredients in a medium bowl.
Warm tortillas until pliable (about 5 seconds each in microwave or in a nonstick skillet).
Wet one side of tortilla with water and place wet side down. Spoon on filling ingredients. Fold to hold in filling.
Spray baking dish with nonstick cooking spray. Lay chimichangas, seam side down, on baking dish. Bake for 15 minutes.

VARIATIONS: Beef, Pork, or Turkey Chimichangas—Substitute ground or diced beef, pork, or turkey for chicken.

Makes –4 servings
Carb Servings
2
Exchanges
1 1/2 starch
1 vegetable
3 lean meat
Nutrient Analysis
calories 260
total fat 5g
saturated fat 2g
cholesterol 50mg
sodium 544mg
total carbohydrate 27g
dietary fiber 2g
sugars 5g
protein 24g

Source: Quick & Healthy Recipes and Ideas, 3rd Edition, © 2008 Brenda J. Ponichtera, R.D, Published by Small Steps Press, publishing health conscious books for the general population, a division of the American Diabetes Association; retail $18.95;
To order call 1-800-232-6733 or visit http://www.QuickandHealthy.net. Also available at local and online bookstores.

With Cinco de Mayo just a few days away, it’s the perfect time to start planning a fun themed menu for a barbecue or other casual get-together!

This recipe for Masa Tots comes from Alton Brown, and is made by using shredded corn tortillas and jalapenos (among other things!) and forming them into little balls for frying.

Masa Tots

10 ounces corn tortillas, approximately 20
1/2 cup whole milk
1 whole egg
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup diced onions
2 tablespoons minced jalapenos
2 quarts peanut oil

Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.

Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.

Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.

[image: flickr]

Cinco de Mayo (May 5th) is a Mexican holiday that celebrates the Mexican victory over the French in the Battle of Puebla on May 5, 1862. Today, the holiday is marked throughout Mexico and in many parts of the United States.

In preparation for Cinco de Mayo, Wholly Guacamole has shared their recipe for Flag Dip, a festive creation, shaped like the Mexican flag:

Mexican Flag Dip

Ingredients
– Guacamole
– Fat Free Sour Cream
– Salsa
– Rosemary sprigs
– Black beans and olives
– Chips for dipping

Instructions:
1. Divide a rectangular pan into thirds. Spread guacamole and sour cream,
adding salsa on outer band last to avoid running.

2. Top center with an “eagle” of olives beans and sprigs of rosemary.

(photo credit: PRNewswire)

You asked your friend who has a Hispanic background if he was celebrating Cinco de Mayo and he almost seemed offended. Don’t all Spanish speaking people like this holiday?

Photo by Sarah Dawn Nichols

Actually, Cinco de Mayo is not a holiday for everyone with Hispanic ancestors. It is a Mexican holiday based on the triumphant resolution to a bloody battle with the French invaders. Americans, who played a part in the fight by providing guns and ammo, also have a stake in the holiday. In fact, according to Viva! Cinco de Mayo, the USA may actually owe its freedom to the Mexican troops that fought so bravely to defend their country from Napoleon III’s army.

When people celebrate this holiday, they are doing more than having a big party. They are celebrating the fact that they still have their freedom and they are celebrating their extraordinary victory over the French invaders. It isn’t every day that a group of soldiers is outnumbered two to one and still manages to be victorious!

I’ve noticed that people living in the US seem to be more excited about Cinco de Mayo than most people in Mexico. We love holidays in this country, don’t we?

We are only a couple of weeks away from Cinco De Mayo.  I am not Mexican-American and I know very little about the history of the celebration beyond the victory over France in the Battle of Puebla.  But I, like most Americans, love a celebration.

Food & Wine has some great recipes and menu ideas for your party:

10 Great Taco Recipes

Perfect Salsas

10 Great Margaritas

Mexican Menu Ideas

Pairing Mexican Food with Wine

Read all the different recipes they suggest along with this one from Rick Bayless.  It is a quick dip with a splash of tequila:

Bayless’s Queso Fundido al Tequila

Total Time:  20 minutes

Serves:  6

Chef Rick Bayless is renowned for cookbooks featuring elaborate Mexican recipes. With Mexican Everyday, he’s finally published a cookbook for fast weeknight cooking. This simple, 20-minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey.

ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
• 2 jalapeños, seeded and minced
• 1 small onion, cut into 1/4-inch dice
• Kosher salt
• 3 tablespoons tequila
• 1/2 pound Monterey Jack cheese, shredded (3 cups)
• 1/4 cup coarsely chopped cilantro
• Warm corn tortillas or corn chips, for serving

directions

1. In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
2. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.

Cinco De Mayo is only a few days away and people are starting to prep their parties.

Like most, I thought that Cinco Ce Mayo was the celebrations of Mexican Independence–WRONG–that is actually September 16th.  Cinco De Mayo is a celebration of the Battle of Puebla.  In Mexico the major celebrations take place in the town of Puebla.  It is about celebrating the human spirit.  Winning against the odds. Persevering despite how gloomy it may look ahead of you.

Cinco de Mayo has probably become a big celebration in the USA because of the large Chicano population.  It also probably has a lot to do with smart advertisers that know how Americans love to become another Nationality for a day just to have an excuse to eat and drink (ie..Oktoberfest, Greek Fest, St. Patrick’s Day),  We are the Melting Pot after all.

From Epicurious.com:

For many revelers, the Fifth of May has come to mean Margaritas and Mexican food, beer and balmy weather. But Cinco de Mayo isn’t the celebration of Mexican independence, as many believe, nor is it celebrated throughout Mexico. Festivities are generally confined to the state of Puebla, where, in 1862, Mexican troops defeated an invading French army nearly double their strength. Citizens there still mark the occasion with a military parade honoring the Battle of Puebla, followed by a fiesta filled with music, dancing, and, most importantly, food.

So, if you are having friends or family over, are looking for an excuse for a party, or even if you are just hanging with the family at home go over to Epicuriuos.com and get the scoop on some great food and drink for your Cinco De Mayo celebration.

Click here to get a large variety of food and drink information.  They offer vegetarian dishes from Rick Bayless, great grilling ideas, popular Mexican cookbooks and even a guide for selecting just the right tequila.

For a “Fabulous Fiesta” click here and get a step-by-step plan developed by Miguel Ravago, executive chef of Fonda San Miguel of  Austin, TX, for an authentic Mexican buffet.  They include not only the recipes and preparation ideas, but also decorations and hints on not making only a great Margarita, but some Sangria as well.