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Food bloggers celebrate Cinco de Mayo with scrumptious fare

By Karen Petersen

For the Deseret News

Published: Thursday, May 3 2012 11:10 a.m. MDT

Cinco de Mayo is right around the corner, so break out a piÑata and invite your friends over for a night of fun and food. Why not try out some new and scrumptious recipes from food blogs with Mexican flare? There are plenty of ideas to choose from, including homemade refried beans, strawberry quesadillas, toasted coconut ice cream or mango salsa.

Stacked quesadillas. Laura from Real Mom Kitchen posts some of her favorite Mexican dishes including homemade refried beans and a strawberry quesadilla. The beans are simmered all day in a slow cooker and are so simple! You’ll never buy a can of refried beans again. The strawberry quesadillas are made by stacking “tortillas that are spread with a yummy cream cheese mixture. You end up with a nice stack that you slice like a pie and top with strawberries!”

47 different recipe ideas. Head on over to Taste and Tell to find Deborah’s 47 delicious Mexican dishes. Included are photos of each recipe, and they all look delectable. Try out the chicken, black bean and zucchini enchiladas with a creamy green chile sauce or roasted tomatillo-Serrano salsa. If you’re looking for dessert ideas try out the toasted coconut ice cream or the fresh fruit batidos.

Personal dips. Want to make the traditional seven-layer dip without the double dipping? Make the dip in individual containers as seen on The Girl Who Ate Everything. Christy says, “Seven layer dip is one of my favorites. But after a few people have dipped (hopefully not double-dipped), it starts to look like mush. All the pretty layers turn into an unidentifiable, unappetizing pile.” So instead of the 9 x 13-inch pan, she layers the refried beans, guacamole, sour cream, salsa, cheese, tomatoes, green onions and olives in individual plastic tumblers. They look appetizing and no doubt taste great.

Cinco de mango salsa. Looking to try something besides traditional salsa? Try the Cinco de Mango Salsa from The Family Kitchen. Julie says that, “Mangoes make a particularly delicious (and good-for-you) base for a salsa; they’re juicy and sweet, but even the tart ones blend right in with lime juice, onion and jalapeÑo peppers. Add more peppers if you want a kick or try some smoky chipotles en adobo — finely chop about a teaspoon, and add more if you like — people don’t expect them to add as much heat as they do, and it’s always easier to add more than to try to take it away. Serve fresh mango salsa with good-quality nacho chips for dipping, or set out a fish taco bar.”

Karen is the author of 365 Days of Slow Cooking visit her blog at 365daysofcrockpot.com

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