Thursday, May 5, 2011

Cinco de Mayo!

Happy Cinco de Mayo!! I hope you all have a fiesta tonight and indulge in a little Mexican food. Mexican may just be my FAVE type of food. Ever.

Tonight I'm going to indulge in some skinny margaritas, enchiladas, and guacamole (better get my butt to the gym this afternoon first!)

Skinny Margarita


Ingredients:
  • 2 oz of Clear Premium Tequila (count 1, 2 while you pour, no need for measuring)
  • Tiny splash of Orange Liquor
  • Juice of 4 Fresh Lime Wedges
Directions:

  1. To serve on the rocks, combine all ingredients over a glass of ice and garnish with a lime wedge

Spinach and Cheese

Enchiladas

Ingredients

  • 1 tablespoon butter
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.


Guacamole


Ingredients

  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 Roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
ENJOY!!!

If you have any fun Cinco de Mayo ideas go link up with cornflake dreams!

4 comments:

  1. everything looks SO good, especially that chunky guac! xoxo jillian:: cornflake dreams

    ReplyDelete
  2. Seriously...I'm going to the store and going to blend margaritas under my desk at work.
    A Cat in Gloves

    ReplyDelete
  3. I loveeeee guacomole! Totally my fave! Can't go wrong with a Skinny Girl margarita too! :)

    Feliz Cinco de Mayo!
    A Little Bit of This & That

    ReplyDelete