Cinco de Mayo doesn’t just mean Margaritas, wine goes great with Mexican food, too! Here are a few quick-and-easy recipes to spice up your Saturday. Serve with our chilled Selected Vineyards Sauvignon Blanc or Pinot Grigio. Ole´!
Cut 8 ounces Monterey Jack cheese into 2-inch x 1/2-inch x 1/4-inch strips. Halve 15 jalapeno peppers lengthwise and seed. Place a cheese strip in each pepper half; sprinkle with some breadcrumbs and bacon bits. Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.
Photo and Recipe courtesy Taste of Home
Scoop out the flesh of 4 avocados into a mixing bowl. Mash with a fork, leaving them somewhat chunky. Add the juice from 3 limes, ½ red onion chopped, 1 minced garlic clove, 2 thinly sliced Serrano chili peppers, a big handful of finely chopped cilantro, some olive oil and salt & pepper. Cover with plastic wrap and refrigerate 1 hour before serving.
Fish Tacos with Chipotle Cream:
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons freshly squeezed lime juice, 1/4 teaspoon salt and some freshly ground black pepper. Pour over fish fillets (1 pound white flaky fish fillet, like tilapia or halibut) and let marinate for 20 minutes. Put 1/2 cup plain nonfat yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.
Remove fish from marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thoroughly, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, 2 tablespoons mayonnaise and
2 teaspoons chipotle pepper (in adobo sauce).
Heat 8 6-inch tortillas on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, green cabbage or lettuce, corn (use thawed kernels) and fresh cilantro and serve with lime wedges.
Courtesy Food Network
We wish you a festive and safe weekend. Cheers!