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.
Chunky Mango Guacamole
- 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 tbsp lime juice
- 1 tsp salt
- assorted fresh vegetables and corn tortilla chips
In large bowl, combine first five ingredients; stir in lime juice and salt. Serve with vegetables and chips.
Stuffed Poblano Peppers
- 4 large Poblano peppers
- 1/2 cup uncooked brown rice
- 1 1/2 cups salsa
- 1 can (15 ounces) Amy’s black beans
- 1 1/2 cups frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- 1/8 tsp cayenne pepper
- salt and freshly ground pepper
- 1/2 cup 2% Mexican blend cheese, shredded
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.
Churros with Melted Chocolate
- 2 cups water
- 3 tbsp white sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 cups Authentic Foods Gluten-Free Classical Blend
- 2 quarts oil
- 1 cup sugar
- 2 teaspoons ground cinnamon
In medium sized saucepan combine water, 3 tbsp sugar, salt and 2 tbsp 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°F. 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.
Mango Serrano Chili Margarita
- 1/2 Dole mango chunks (diced)
- 1 Serrano chili (seeds removed and diced)
- 2 ounces silver tequila
- 1 ounce triple sec
- 1 ounce agave nectar
- 1/2 cup ice
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.