Cinco De Mayo Menu

Join in this year’s Cinco De Mayo celebration by throwing your own gluten-free fiesta. Break out the corn chips for some chunky mango guacamole, or turn up the heat with stuffed poblano peppers. Afterwards, keep the party going with fresh churros dunked in melted chocolate paired with a Mango Serrano Chili Margarita.


Appetizer

Chunky Mango Guacamole

Ingredientschunky mango guac

  • 3 medium ripe avocados, peeled and chopped
  • 1 large mango, peeled and chopped
  • 1 large tomato, chopped
  • 1 small red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon salt
  • assorted fresh vegetables and corn tortilla chips

Directions

In large bowl, combine first five ingredients; stir in lime juice and salt. Serve with vegetables and chips.


Entree

Stuffed Poblano Peppers

                                           Ingredients

stuffed pablano4 large poblano peppers

1/2 cup uncooked brown rice

1 1/2 cups salsa

1 can (15 ounces) black beans

1 1/2 cups frozen corn

    1 teaspoon cumin

                                                              1 teaspoon chili powder

                                                                      1/8 teaspoon cayenne pepper

                                                                   salt and freshly ground pepper

                                                               1/2 cup 2% Mexican blend cheese, shredded

Directions

Cook rice according to package instructions.

Slice each poblano pepper in half lengthwise; remove seeds and ribs. Place peppers in baking dish skin side up. Broil for 3-5 minutes; turn over; broil 3-5 minutes or until done.

Drain and rinse black beans. In large microwave-safe bowl, combine beans,  salsa, corn, 1/4 cup cheese, cumin, chili powder and cayenne. Add salt and pepper to taste. Heat filling for about 2-3 minutes in microwave until warm, stirring after each 30 second increment. Stir in rice.

Spoon filling into peppers. Top with remaining cheese; broil until cheese is melted, about 2 minutes longer. Serve immediately.


Dessert

Churros with Melted Chocolate

churroIngredients

2 cups water

3 tablespoons white sugar

1 teaspoon salt

2 tablespoons vegetable oil

2 cups Authentic Foods Gluten-Free Classic Blend

2 quarts oil

                           1 cup sugar

            2 teaspoons ground cinnamon

Directions

In medium sized saucepan combine water, 3 tablespoons sugar, salt and 2 tablespoons vegetable oil. Stir well over medium heat until mixture just begins to boil. Remove from heat; stir in flour until ball forms.

Heat oil in deep fryer or large skillet to 375°.

Using pastry bag or plastic storage bag with hole cut in one corner, pipe strips of dough into hot oil. Fry until golden; drain on paper towels.

Combine sugar and cinnamon in large plastic or brown paper bag. Drop churros into bag; seal tightly; gently shake until coated. 

Serve with hot chocolate or caramel sauce if desired.


Beverage

Mango Serrano Chili Margarita

margaritaIngredients

1/2 mango (diced)

1 serrano chili (seeds removed and diced)

2 ounces silver tequila

1 ounce triple sec

1 ounce agave nectar

1/2 cup ice

Directions

Combine mango and serrano chili in shaker. Add tequila, triple sec, agave nectar and ice; shake well. Pour into salt rimmed glass and garnish with lime slice.