Cinco de Mayo
Special thanks to the Salsa Queen (@salsa.queen) and Cindy England (@utfoodie) for joining me on “Cooking with Chef Bryan” to help make these wonderful dishes. We had so much fun taping this show and hope you all enjoy these wonderful recipes for your Cinco de Mayo festivities or anytime of the year!
Ingredients
For the Chilaquiles:
20 corn tortillas
1 container Salsa Queen creamy jalapeño
1 container Salsa Queen gourmet tomatillo
1 cup sour cream (optional)
6 eggs
2-3 cups prepared re-fried beans
Vegetable oil for frying
For the Guacamole:
2-3 ripe avocados
1 cup Salsa Queen gourmet pico salsa
3-4 tbsp creamy jalapeño (adjust to your heat level)
salt and pepper to taste
For the Banana Shake:
6 ripe bananas
4 cups milk
2 tsp vanilla
1/4 cup sugar (optional)
2 tsp cinnamon (additional for garnish)
Cinnamon sticks for garnish
Instructions
1
To make the chilaquiles, cut the corn tortillas into eights. Heat about 3-4 inches of oil in a large pan to 375 degree’s and fry the corn tortilla pieces to golden brown. Remove the chips from the oil and let them drain on a paper plate lined with paper towels.
2
When the tortilla chips are finished frying, add the Salsa Queen creamy jalapeño, gourmet tomatillo and the sour cream to your blender and blend. The amount of sour cream can be adjust according to your tastes. If you like a spicier sauce, add less sour cream or visa versa.
3
When ready to serve, heat a large pan on the stove, add the freshly fried tortilla chips and the sauce to the pan. Gently stir everything together and transfer to a large platter.
4
Fry the eggs (to your liking) and serve on top of the chips along with some re-fried beans, extra pico and guacamole either on the chips or the side. Serve while hot!
5
To make the guacamole, cut the avocado in half, removing the seed and scooping the “flesh” of the avocado to a large bowl.
6
Using a fork, smash the avocado until its smooth or until your desired consistency is reached.
7
To the avocado, add the gourmet pico and the creamy jalapeño. Gently fold everything together until blended. Salt and pepper to taste and serve with the chilaquiles or your favorite chips and enjoy!
8
To make the banana shake, place the bananas on a baking sheet and bake in a preheated 350 degree oven for about 20 minutes or until they are black and soft. Remove the bananas from the oven and let them cool completely.
9
Once the bananas have cooled, peel and add the bananas to your blender along with the milk, vanilla, sugar (optional) and cinnamon. Blend until the smooth.
10
Serve in your favorite glass, sprinkled with a little bit of cinnamon and a cinnamon stick (optional) for garnish.
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@chefbryanwoolley@UTFoodieChef BryanCinco de Mayo IdeasCindy EnglandCooking with Chef BryanMexican food ideasSalsa Queen
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