Cinco de seis?

I went shopping on May fifth for a Mexican fiesta for Cinco De Mayo with a great plan to feast on authentic Mexican food after school. Too much homework and stress later, we ordered pizza… the best laid plans of mice and men, or something like that. Since today was Friday and there was no homework to deal with, I made the dinner one day late. I have to say that I knocked this one out of the park. The fam loved it, and it was healthy to boot. I basically made a quesadilla with a grocery store roasted chicken, mangos and other items and created a grilled pork taco with a fire roasted corn salsa. My husband ate the salsa with a spoon when all the pork was gone. I guess it was good. I felt this was as good or better than most restaurant Mexican dinners and highly recommend trying one or both of these recipes. I served these with sides of shredded lettuce and cheese, guacamole and hot sauce.

Mexican fiesta

Roasted Chicken and Mango Quesadillas

1 package flour tortillas (8 tortillas)
1/2 a roasted chicken, chopped or shredded
1 mango, chopped
1 brick of shredded Monterrey Jack Cheese
1/2 of a red onion, chopped fine
1/2 a jalapeno, minced
1/2 sweet pepper, chopped fine
2 garlic cloves, minced
1/2 cup of frozen corn
juice of 1/2 a lemon
1-2 T canola oil
salt and pepper to taste

Heat an electric griddle to pancake temps to cook your quesadillas on. (Note: A griddle works very well for quesadillas… no pan sides to navigate and you can cook two at onece.) If you do not have a griddle you can use a large frying pan. While the griddle is heating, add the oil in a frying pan and add all the veggies. Saute until soft, add the chicken and mangos and lemon juice and salt and pepper and saute until warmed through. Rub your griddle with a little oil on a paper towel. (You want just a teeny bit of oil to crisp up the tortillas.) Add two tortillas to the griddle and put cheese on both of them. Add 1/4 of the chicken mixture on top of the cheese and put more cheese on top, put a second tortilla down over the cheese. Let cook until the bottom is nicely browned (about 3-5 minutes) and flip each quesadilla with a large spatula. Cook the other side until done. Remove from griddle, and let cook a few moments on a wire rack while you cook the next two. When cool, use a scissors or knife to cut the quesadillas in wedges and serve with salsa and guacamole on the side.

Grilled Pork Tacos with Fire Roasted Tomato and Corn Salsa

6 boneless pork chops marinated in 1/2 cup canola oil, 2 T brown sugar, 2 T minced garlic, 1/2 cup red wine vinegar, 1/4 cup Worcester sauce, 2 tsp oregano and salt and pepper
Grill the chops until juicy and tender, let rest for 5 minutes and chop into bite sized pieces.

1 package of corn tortillas Note: Warm on grill or on a hot griddle on both sides
shredded lettuce
shredded cheese
Fire Roasted Tomato and Corn salsa

Fire Roasted Tomato and Corn salsa

1 can of fire roasted tomatoes
1/2 cup frozen corn
1/4 cup chopped red onion
1/4 cup chopped sweet pepper
1/2 jalapeno pepper, minced fine
1 clove of garlic, minced
1/2 tsp salt
1/2 tsp pepper
juice of 1 lime
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp chili powder
1 tsp brown sugar
2 tsp red vinegar
1 tsp canola oil

Heat the oil in the pan, add all the ingredients except for the corn and lime juice. Cook for 10 minutes, add the corn and lime juice and cook until the corn is warmed through. Serve.


One Comment Add yours

  1. Mary Light says:

    I too was going to have a Mexican Fiesta, but wound up having pizza!!! We moved Jamie out of the dorms. I have leftover chicken and flank steak and all I have to do is get a few more items. Can’t wait to try your recipes. Love the photos.

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