These Loaded Tortilla Bowls are so versatile. You can add your favorite ingredients and leave out what you don’t like.
A small amount of chorizo adds loads of flavor.
Try this healthy take on tacos for an easy weeknight meal.
It’s easy to make these traditional Mexican green chicken enchiladas. This Mexican favorite makes a festive dish for a Cinco de Mayo party or a delicious family dinner.
These tasty grilled poblano peppers are made beneath the heat of the broiler and are great for a quick dinner. Make sure to check them often to ensure they don’t scorch.
This simple filling is also good over rice. It makes enough to fill 8 six inch tortillas. Serve a variety of salsas and hot sauces, from mellow to mouth melting.
It’s Cinco de Mayo again and this year it falls on Taco Tuesday. Make your own Carnitas Tacos and help celebrate the Mexican army’s victory over the French army at the Battle of Puebla on May 5, 1862. In the United States, Cinco de May is often mistaken to be Mexico’s Independence Day, which is celebrated on September 16th.
These enchiladas are a game day favorite in my house. Make them ahead and pop them in the oven when your guests arrive.
Guava Jalapeño Margarita
Happy Cino De Mayo! May 5th celebrates Mexico’s victory over France in the 1862 Battle of Puebla. Whether you’re Mexican or not, this is a great time to have a party. Blend a few of my fabulous Guava Jalapeño Margaritas to go along with my delicious Turkey Enchiladas With Avocado Sauce.
1 3/4 Cup Chilled Guava Juice
1 1/2 Cup Silver Tequila
1 Cup Triple Sec
3/4 Cup Fresh Lime Juice
1/2 Seeded & Diced Jalapeno Pepper
Pour 1/4 cup of the guava juice into a saucer. Spread sea salt in another saucer. Moisten the rim of 8 margarita glasses with guava juice, then dip glass rim into salt until coated. In a pitcher, stir remaining 1 1/2 cups of guava juice, tequila, triple sec, lime juice, and jalapeno peppers. Working in batches, shake mixture in large ice-filled shaker, then strain into glasses. Garnish each margarita with jalapeno wheel. Serve. Serves 8
© Victoria Hart Glavin
Turkey Enchiladas With Avocado Sauce
Happy Cinco de Mayo! Make this easy enchilada dish tonight, with a zesty avocado sauce, to celebrate.
3 Tablespoons Butter
2 Cups Diced Cooked Turkey
1/3 Cup Diced Black Olives
1/4 Cup Diced Onions
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Garlic Powder
8 Corn Tortillas
3 Tablespoons Oil For Softening Tortillas
1 Cup Shredded Monterey Jack Cheese
1 Cup Mashed Avocado
5 Tablespoons Evaporated Milk
2 Tablespoons Freshly Squeezed Lemon Juice
1 Teaspoon Dry Mustard
1/2 Teaspoon Kosher Salt
1/8 Teaspoon Garlic Salt
1/8 Teaspoon Freshly Ground Pepper
In a medium-size saucepan, melt butter over a low heat. Add turkey and cook for 3 minutes. Add olives, onions, kosher salt, pepper, and garlic powder. Blend well, cover, and simmer for 10 minutes. While turkey mixture is simmering, prepare Avocado Sauce, by adding avocado, milk, and lemon juice to a food processor or blender. Pulse a couple of times. Add dry mustard, kosher salt, garlic salt, and pepper. Pulse until creamy and fairly thick. Pour into a bowl and set aside. Return to turkey and stir briskly. Place turkey in a bowl. Preheat oven to 350 degrees. Lightly butter a shallow casserole dish. In large-size sauté pan, heat 3 tablespoons oil over a medium-high heat. Soften corn tortillas by dipping in hot oil (do both sides). Drain. Place quickly in casserole dish. Add turkey mixture, sprinkle with cheese, and then roll tortilla up. Pour Avocado Sauce over it. Repeat until all corn tortillas are done. Pour remaining sauce over entire enchiladas. Heat in oven for 20 to 25 minutes until enchiladas are nice and warm. Remove from oven and serve 2 per plate. Top with sour cream and additional cheese if desired. Serves 4
© Victoria Hart Glavin