It’s time to have a fiesta with food & drink ideas from Tim Laird — America’s CEO Chief Entertaining Officer and author of “That’s Entertaining!”
Jimi’s Cucumber Smash
In a mixing glass, add:
3 cucumber slices
¾ ounce agave syrup
½ ounce triple sec or orange liqueur
Muddle the above then, add:
2 ounces el Jimador Blanco
1 ounce fresh lime juice
Fill 2/3 with ice, shake and strain into cucumber cups.
Baked Stuffed Jalapeño Peppers
1 tablespoon olive oil
½ cup onion, chopped
½ pound lean ground turkey
1 cup salsa
1 cup brown rice, cooked
½ teaspoon chili powder
14 jalapeño peppers, halved and cored (remove the ribs and seeds)
Monterey Jack cheese (optional)
Non-fat plain Greek-style yogurt (optional)
Green onions, finely chopped (optional)
**Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until softened, 2 – 3 minutes. Add the ground turkey and brown until almost cooked through, 5 – 6 minutes. Add the salsa, rice and chili powder, simmer until the liquid has reduced. Spoon the filling into the jalapeño halves. Sprinkle with cheese, if desired. Arrange the peppers on a foil-lined baking sheet and bake for 20 minutes. Let cool then top with a dollop of yogurt and sprinkle of green onions, if desired.
Corn with Tequila Lime Dressing
4 cups cooked corn kernels, fresh or frozen
1 cup red bell pepper, diced
2 tablespoons olive oil
2 tablespoons el Jimador® Blanco tequila
2 tablespoons agave syrup
Juice of 1 lime
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons fresh cilantro, finely chopped
**In a medium-size bowl combine the corn and red pepper.
In a small bowl, whisk together the olive oil, tequila, agave syrup, lime juice, garlic, salt, and pepper. Pour the dressing over the corn and pepper mixture. Stir in the cilantro and adjust the seasoning, as needed. Cover and chill for 1 hour.
Note: This is an excellent side dish or salsa served with tortilla chips.
4 boneless chicken breasts
1 cup Italian salad dressing
2 tablespoons cilantro leaves, roughly chopped
1 lime, cut into wedges
1 zip-top plastic bag, 1 gallon
16 large flour tortillas
Salsa, sliced red onions, non-fat plain yogurt, sliced red, orange and yellow peppers
In the plastic bag, add the chicken, Italian salad dressing and cilantro. Seal the bag, place in a baking dish and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
Remove the chicken from the bag and pat dry. Season the chicken on both sides with a few shakes of the fajita seasoning.
Preheat the grill to medium-high or the oven to 325 degrees.
Wrap the tortillas in foil and place in the oven or on the grill for 15 minutes to warm and soften. Remove and keep warm in the foil.
Grill the chicken for 5 – 8 minutes per side or until cooked through. Remove from the heat and let rest for 10 minutes before slicing into thin strips. Toss the chicken strips with a couple squeezes of lime.
Serve with the warm tortillas and accompaniments so your guests can build their own to their liking.
Apple Cinnamon Enchiladas
1 (20-ounce) can apple pie filling
6 (8-inch) flour tortillas
¼ cup cinnamon
¼ cup sugar
2 tablespoons butter, melted
Whipped cream or ice cream (optional)
**Preheat oven to 350 degrees. In a small bowl, combine the sugar and cinnamon.
Spoon the pie filling evenly onto the center of each tortilla. Roll tortillas and place seam side down on a lightly greased baking sheet. Brush each roll with melted butter and sprinkle with the cinnamon sugar mixture. Bake for 20 minutes. Cut each roll in half, drizzle with caramel syrup and serve with whipped cream or ice cream, if desired.
Note: You can also use cherry or peach pie filling.
In a tall glass with ice, add:
1½ ounces el Jimador Reposado
3 ounces Fresca
Squeeze of lime
Pinch of salt
Stir & enjoy.