My Cinco De Mayo Table

We didn't have a party, or even special activities, we just ate a lot (an ample amount for a small family of four) of Mexican inspired foods. This was a mostly vegetarian spread except for the token meat- a mild chorizo, and gyulai sausage. We had cheese and bean Quesadilla's, fresh avocado, stuffed peppers, and a red cabbage Pico De Gallo that was recommended to me by my friend Tehlia over at Raw Adventures of an Army Wife.  Make sure you visit her blog to get the recipe! I served mine in warm corn tortillas, with sliced avocado, crumbled mexican style cheese and lime juice (Sorry T, I did the raw thing half way). 


Everything else I just kinda winged.



When my tots were just beginning to eat real foods I discovered that simple easy quesadillas were great. They were convenient tiny packets that could be hand held that I could pack with a variety of left over foods. I could even make then ahead and slowly bake them while I did other things!  For these I took two flour tortillas, lightly oil the outsides of each put one side down on parchment paper on a cookie sheet, Sprinkled  Monterey Jack cheese and a few cooked black beans and covered with the other one. Put it into the oven and baked at 375f until melted and turned once so that it got crispy on both sides.

Then for the stuff peppers, I hollowed out four peppers, two bells (for the tots) and two poblano peppers (husband and myself).  The tots version was simple, I filled them with a mexican style rice, a recipe courtesy of Mark Bittman, frozen corn and baked at 450f. Ours was a little more involved. And oh, so yummy!

1 large tomato, cored seeded, and cut in two2 cloves of garlic, peeled and lightly mashedhalf an medium onion peeled and cut in two1 cup of long grain rice, rinsed and dried.salt and pepper1/2cup water or stockneutral oilTo make rice, take tomato, garlic and onion and place in a food processor or blender and puree. Heat oil on a medium high heat and saute rice for a couple minutes to coat with the oil.  Add in tomato mixture, salt and half a cup of liquid. Turn down to lowest setting, cover with a lid and steam for 15 mins. Meanwhile prepare other ingredients for the peppers.
Cilantro leaves, small bunch, lightly chopped2 tbsp chipotles in adobo sauce, chopped1/4 cup loosely packed mexican style crumbled cheese1/3 cup black beans with out liquid2-4 poblano peppers, tops, ribs and seeds removed