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A Mexican Fiesta
The following recipes will yield a delicious and healthy Mexican fiesta! Create an interesting atmosphere by hanging party lights and playing festive Spanish music. Set your table with colorful napkins and a colorful centerpiece of fresh flowers or fruit.
- Spinach & Mushroom Quesadillas
- Black Bean & Corn Salsa
- Watermelon Punch
- Seafood Salad with Papaya Salsa
- Grapefruit, Mango & Sweet Onion Salad
Spinach & Mushroom Quesadillas
10 ounces fresh spinach
8 ounces fresh mushrooms, sliced
1/4 cup cilantro pesto (see recipe below)
1 teaspoons sea salt
8 flour tortillas
16 ounces shredded cheese (Monterey Jack or other cheese that melts well)
Saute spinach and mushrooms in lightly oiled (olive oil) skillet for 5 minutes. Stir in Cilantro Pesto and salt. Spread evenly on ½ of each tortilla and sprinkle with cheese. Cook tortilla side down in lightly oiled skillet over medium-high heat for 1 minute or until lightly browned. Fold tortilla over filling and serve.
Cilantro Pesto
6 bunches of fresh cilantro, stems removed
2 tablespoon fresh lime juice
3 tablespoons olive oil
2 garlic cloves, peeled
1 teaspoon sea salt
Process in food processor until smooth.
Black Bean Corn Salsa
2 cans (15 ounces. each) black beans, drained and rinsed (cooked dried beans could also be used)
Kernels of 3 ears of cooked fresh corn (about 1 1/2 cups)
3 firm tomatoes, peeled, seeded, and diced
1 cup fresh cilantro, minced
2-4 fresh jalapenos, seeded and diced
1/4 cup fresh lime juice
sea salt and pepper to season
3 avocados, pitted, peeled, and diced
Combine beans, corn, tomatoes, cilantro, jalapenos, and lime juice in a serving bowl. Season with sea salt and pepper. Cover and Chill. Before serving, toss in avocados. Serve with blue corn tortilla chips.
Watermelon Punch
2 1/2 cups water
2/3 cup fresh lemon juice (about 3 large lemons)
2/3 cup raw sugar
2 cups fresh orange Juice
1 small watermelon
Bring first three ingredients to boil for 3 minutes. Cool completely and pour in orange juice. Peel, seed and cube watermelon, then process in blender and pour through strainer discarding pulp and reserving 3 cups juice. Stir watermelon juice, with other ingredients and chill. Serve over ice. Can garnish by floating melon balls in punch.
Seafood Salad with Papaya Salsa
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Papaya Salsa |
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Salad |
Papaya Salsa: Combine papayas, green onions, red onion, lime zest, lime juice, basil, cilantro, olive oil, ginger, jalapeno, and garlic in medium bowl. Season with sea salt and pepper. Cover and refrigerate at least 2 hours or up to 3 days. Preheat oven to 450 degrees.
Bake fish, uncovered, in lightly oiled dish 10-12 min. Flake fish with fork into 1 in. pieces, removing bones and skin. Arrange fish and shrimp on a bed of lettuce and spoon Papaya Salsa in the center. Serve immediately.
Grapefruit, Mango and Sweet Onion Salad
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Dressing |
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Salad |
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Whisk lime juice, salt, pepper, chili powder, bell pepper, cilantro, and olive oil until combined. Cover, set aside for at least one hour to allow flavors to blend. Layer lettuce, grapefruit, and mango in a salad bowl and top with onion. Sprinkle with cilantro. Cover and refrigerate until chilled. Just before serving, pour dressing over salad and toss to coat.
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