Cinco de Mayo is a day that remembers Mexico’s 1862 victory over the French in the Battle of Puebla. In the United State, it has evolved into a holiday to learn and embrace Mexican culture. Celebrated annually on May 5th, it is a day to take part in the traditions of Mexico.
Authentic Mexican cuisine is an important part of Cinco de Mayo. This year, we are combining great traditional flavor with the use of dairy products. Dairy products contain an important array of nutrients. Including the bone-building nutrient- calcium.
The National Dairy Association recommends consuming 3 servings of milk, cheese, or yogurt every day. Incorporating in dairy will add rich creaminess and wonderful flavor. Get your servings with these Mexican inspired dishes!
Easy Cheesy Chicken Enchiladas with Yogurt Sauce
Makes 8 Servings
Prep Time: 10min
Cook Time: 15min
1 (3-ounce) package cream cheese
2 cups chopped, cooked chicken breast
12 ounces chunky salsa
1 cup Mexican-blend cheese, shredded 8 (6-inch) flour tortillas
For the yogurt sauce:
2 cups low-fat plain yogurt
1 cup chopped cilantro
1 teaspoon ground cumin
Heat cream cheese in large skillet over medium heat until soft. Stir in chicken and 1/2 cup of the salsa; mix well. Add 1/2 cup shredded cheese; stir until melted. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place seam side down in 12×8-inch baking dish.
Top with remaining salsa and cheese. Bake at 350 degrees Fahrenheit for about 15 minutes, or until heated through. Serve with yogurt sauce.*
*Combine yogurt, cilantro and cumin. Chill until needed.
Confetti Quesadillas with Cilantro Yogurt Dip
Makes 6 Servings
Prep Time: 5min
Cook Time: 20min
12 soft corn tortillas
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
½ cup fresh corn kernels or black beans
½ cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeno pepper, finely minced
Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes.
Flip and cook other side until golden, about one minute. Cut into wedges and serve. Repeat with remaining quesadillas.
Cilantro Yogurt Dip
2 cups plain nonfat yogurt
¼ cup finely minced cilantro
½ teaspoon salt
Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in salt and cilantro. Makes about 1½ cup.
Serve each wedge with a dollop of cilantro yogurt “sour cream.”