Hot and Spicy Cinco de Mayo Recipes

by Michele Cheplic | More from this Blogger

04 May 2009 07:06 AM

Spice up your Cinco de Mayo celebration with these sizzling hot Mexican recipes. They are easy to prepare and are sure to fire up your guests on the fifth of May:

CHICKEN TORTILLA SOUP

Ingredients:

1 onion, finely chopped

3 cloves of garlic, finely chopped

1 12-ounce can of tomatoes

1 1/2 lbs. of cooked chicken, cut into 1-inch cubes

3 ears of fresh corn

2 tablespoons salsa

4 cups chicken broth

Pinch of salt

1/2 teaspoon Worcestershire sauce

8 corn tortillas

Canola oil

Sour cream for garnish

Shredded mild cheddar cheese

Directions:

Heat two tablespoons of olive oil in a pan over medium high heat.

Add the onions and saute until they onion are soft and golden brown.

Add the garlic and cook for an additional 3 minutes.

In a food processor add the cooked onion, garlic, salsa, and tomatoes. Mix until pureed.

Pour the mixture into a pot. Add the chicken broth, salt, and Worcestershire sauce and stir. Heat over low heat.

In another pan, add 1/2 inch of canola oil and heat to medium high.

Cut tortillas into strips.

Place a single layer of tortilla strips in hot oil. The tortillas should bubble when placed in the oil. Use tongs to turn strips over as they cook.

Cook until golden brown and crispy.

Remove strips to a paper towel covered plate. Lightly salt strips while they are still hot.

Add the cooked chicken and cut corn to the soup and simmer for 10 minutes.

When ready to serve place soup in individual bowls and garnish with tortilla strips, a small dollop of sour cream and some shredded cheese.

JALAPENO POPPERS

Ingredients:

16 jalapeno chiles

1 1/2 cups of cream cheese, at room temperature

6 slices of bacon, cooked until crispy

3 tablespoons grated Parmesan cheese

1 teaspoon crushed garlic

2 cups Cheddar cheese, grated

Directions:

Fry the bacon until crisp and set aside.

Preheat oven to 350 degrees.

Rinse the peppers, then pat dry.

Slice off the stem and cut peppers in half lengthwise.

Remove seeds and membranes from peppers.

In a medium bowl, add the cream cheese, Parmesan cheese, and garlic, and mix well.

Chop bacon and add to the mixture.

Spray a cookie sheet with cooking spray.

Use a spoon to insert the cream cheese mixture into the jalapeno pepper and top with some Cheddar cheese.

Place the stuffed jalapeno poppers on the cookie sheet and bake for 25 to 30 minutes or until the tops are golden brown.

Remove from oven and serve immediately.

Related Articles:

More Simple Cinco de Mayo Sides

Simple Cinco de Mayo Recipes

Cinco de Mayo: Grilled Shrimp Quesadillas

Mexican Fiesta

Mexican Menu

Simple Ways to Spice Up Dinner

Mexican in the Crock Pot

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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