Here are a two more recipes to get your Cinco de Mayo celebration started this week! I love these recipes because they are healthful and delicious and not your typical taco feast! I hope you like them too!


CHICKEN TORTILLA PIE
Serves 4

Ingredients:
4 8-inch whole wheat or multigrain tortillas
1 can black beans, washed and drained
1/2 red onion, chopped
2 tablespoons of orange juice
2 tablespoons of olive oil
1 clove of garlic
Handfull of chopped cilantro plus more leaves for garnish
2 limes
4 oz of cotija cheese
1 rotissieri chicken breasts, shredded
1 can of salsa verde (green salsa)

Optional:
1/2 avocado
Dollup of sour cream

Preheat the oven to 450 degrees.

To make the black bean dip: Combine black beans, red onion, orange juice, olive oil, cilantro, garlic, salt and pepper, and the juice of one lime in a bowl. Puree in a blender until smooth. Put to the side.

In a separate bowl, place the shredded chicken and sprinkle with some of Emeril’s Southwestern Essence. Mix the shredded chicken with enough salsa verde to coat.

To assemble the tortilla pie: Coat a 9 inch round baking dish with cooking spray. Spread 1/4 of the black bean mixture onto a tortilla. Top with 1/4 of the chicken mixture. Sprinkle some of the cotija cheese on top. Repeat 3 more times. Squirt some lime juice on top.

Bake in oven about 20 minutes, until top is nice and brown and crunchy. Remove from oven and garnish with cilantro. Optional: Place some diced avocado slices on top and a slice of lime on the side. Serve immediately.

Mexican Watermelon Salad
Serves 4

1 small seedless watermelon
4 oz of cotija cheese
1 cup of cilantro leaves
4 tablespoons of lavendar honey
1 tablespoon of orange juice
1 lime

Use a melon baller to scoop out balls of the watermelon. Place in decorative glass salad bowl. Crumble cheese on top of watermelon. Add cilantro.  In small bowl, mix lavendar honey, orange juice and lime juice.  Add to Salad. Mix well. Serve immediately.

Have a  Happy Cinco de Mayo! Enjoy! 🙂