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Fun on Cinco de Mayo

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Fun on Cinco de Mayo

Fiesta Dip

Make this dip a day ahead of your party.

Fiesta Dip Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Ingredients

  • 1 (8-oz.) package 1/3-less-fat cream cheese, softened
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/3 cup chopped jarred roasted red bell peppers
  • 2 tablespoons finely chopped green onion
  • Fresh Squash Chips

Preparation

1. Process first 7 ingredients in a food processor 30 to 45 seconds or until smooth, stopping to scrape down sides. Stir in red peppers and green onion. Cover and chill 1 hour. Serve with Fresh Squash Chips.

Note: Nutritional analysis does not include Fresh Squash Chips.

Southern Living MAY 2008

Scarlet Margaritas

The deep red tones of this margarita cocktail come from pomegranate juice. Not only is this sweet juice beautiful, it's also packed with disease-fighting antioxidants.

Scarlet Margaritas Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Ingredients

  • 4 cups crushed ice
  • 1 cup pomegranate juice
  • 1/2 cup orange liqueur
  • 1/2 cup tequila
  • 1 tablespoon lime juice
  • 4 tablespoons pomegranate seeds (1/2 fresh pomegranate) (optional)
  • Lime wedges
  • Coarse salt
  • Garnish: lime slices

Preparation

1. Process first 5 ingredients, and, if desired, pomegranate seeds in a blender 30 seconds or until frothy.

2. Rub rims of 6 glasses with lime wedges; dip in salt to coat. Pour margarita evenly into prepared glasses. Garnish, if desired. Serve immediately.

Note: For testing purposes only, we used Pom Wonderful 100% Pomegranate Juice.

Southern Living MAY 2008

Avocado Fruit Salad

You can prepare this salad a day ahead, but don't cut up the avocado or add garnishes until just before you serve it.

Avocado Fruit Salad Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Ingredients

  • 1 (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry
  • 1 (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
  • 2 cups cubed fresh cantaloupe
  • 1 medium-size ripe avocado, halved and cut into chunks
  • 1/4 cup chopped fresh mint
  • 2 tablespoons lime juice
  • Garnishes: light sour cream, crushed pistachios

Preparation

1. Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.

Note: For testing purposes only, we used Del Monte SunFresh Citrus Salad and Del Monte SunFresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.

Note: Nutritional analysis does not include garnish.

Southern Living MAY 2008

Tortilla-Crusted Pork

Let the pork sear evenly on each side to allow the coating to reach maximum crispness.

Tortilla-Crusted Pork Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Ingredients

  • 2 pounds pork tenderloin
  • 1/2 cup finely crushed blue-corn tortilla chips
  • 1/2 cup finely crushed tortilla chips
  • 1 tablespoon coarsely ground pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3 tablespoons extra virgin olive oil, divided
  • Pico de Gallo
  • Tomatillo Salsa
  • Garnish: fresh cilantro sprigs

Preparation

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.

2. Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.

3. Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.

Note: Nutritional analysis does not include salsas.

Southern Living MAY 2008

Pico de Gallo

Pico de Gallo is best when made the day you plan to serve it. Prepare it early the morning of the party and spoon atop a fried egg or in an omelet; just be sure to save enough for the pork.

 

This recipe goes with Tortilla-Crusted Pork

Pico de Gallo Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Ingredients

  • 2 medium tomatoes, seeded and diced
  • 1 medium-size ripe avocado, diced
  • 1/4 cup diced white onion
  • 1 serrano or jalapeño pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • Salt to taste

Preparation

1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

Southern Living MAY 2008

Tomatillo Salsa

Serve with tortilla chips for a quick snack.

 

This recipe goes with Tortilla-Crusted Pork

Tomatillo Salsa Photo by: Photo: Beth Dreiling Hontzas; Styling: Katherine Eckert

Ingredients

  • 2 cups diced tomatillo
  • 1/2 cup diced onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon pepper
  • Salt to taste

Preparation

1. Stir together first 7 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.

Southern Living MAY 2008

Formal Menu Top Fun on Cinco de Mayo

Fiesta Dip

Scarlet Margaritas

Avocado Fruit Salad

Tortilla-Crusted Pork

Pico de Gallo

Tomatillo Salsa

Southern Living

Formal Menu Bottom

Shopping List for Fun on Cinco de Mayo

Celebrate May in a light way. Host your very own Mexican-style fiesta. (Serves 6)

Shopping List:

Dairy

  • 1 (8-oz.) package 1/3-less-fat cream cheese, softened
  • 1/2 cup nonfat plain yogurt

Meat

  • 2 pounds pork tenderloin

Other

  • 1 cup pomegranate juice
  • 1/2 cup orange liqueur
  • 1/2 cup tequila
  • 1/2 cup finely crushed blue-corn tortilla chips
  • 1/2 cup finely crushed tortilla chips

Produce

  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons lime juice
  • 4 cups crushed ice
  • 1 tablespoon lime juice
  • 1 (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry
  • 1 (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
  • 2 cups cubed fresh cantaloupe
  • 1 medium-size ripe avocado, halved and cut into chunks
  • 2 medium tomatoes, seeded and diced
  • 1 medium-size ripe avocado, diced
  • 1/4 cup diced white onion
  • 1 serrano or jalapeño pepper, seeded and finely chopped
  • 2 cups diced tomatillo
  • 1/2 cup diced onion
  • 2 tablespoons chopped fresh cilantro

Spices

  • 1/4 cup light mayonnaise
  • 1 tablespoon coarsely ground pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil

Recipe List

Fiesta Dip

Scarlet Margaritas

Avocado Fruit Salad

Tortilla-Crusted Pork

Pico de Gallo

Tomatillo Salsa

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Fun on Cinco de Mayo
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