amybee
- 186
Celebrating Cinco De Mayo: Chicken Fajita Pizza & Margaritas!
Click For Summary
Discussion Overview
The thread centers around ideas and recipes for celebrating Cinco De Mayo, particularly focusing on food and drink options for a themed gathering. Participants share various dessert suggestions to complement a Chicken Fajita Pizza and margaritas.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions planning a Cinco De Mayo show and is preparing Chicken Fajita Pizza and margaritas, seeking dessert ideas.
- Another participant suggests making Dessert Nachos with cinnamon chips, vanilla ice cream, and hot fudge.
- One user inquires about the preparation method for the Dessert Nachos, asking if they should be baked on a stone.
- Another participant provides details on how to prepare the cinnamon chips and mentions a recipe for Apple Berry salsa to accompany them.
- One participant shares a recipe for Mexican Chocolate Cake, detailing the ingredients and preparation steps.
- Another participant highlights a Margarita Pie recipe, describing it as easy to make and a hit at their previous party.
- Several users discuss the size of whipped topping needed for the Margarita Pie, with one confirming they used an 8 oz size successfully.
- One participant expresses interest in making the Margarita Pie ahead of time and appreciates the dessert suggestions shared.
- Another participant shares a recipe for Apple Berry Salsa, including its ingredients and preparation method, and mentions a mango salsa sundae recipe.
- One participant shares their positive experience with Mexican Chocolate Squares, providing a detailed recipe and preparation instructions.
Areas of Agreement / Disagreement
Views differ on the specific dessert choices, with no clear consensus emerging on a single preferred dessert for the Cinco De Mayo celebration.
Contextual Notes
Participants are sharing personal experiences and recipes related to a festive occasion, focusing on desserts that can complement a Mexican-themed meal.
Who May Find This Useful
Consultants looking for creative dessert ideas for Cinco De Mayo celebrations may find the shared recipes and experiences helpful.
Sooner PC
- 245
amybee
- 186
pamperedangel06
- 61
Mexican Chocolate Cake
Yield: 6 servings
12 oz Semi sweet chocolate. melted
4 Eggs separated (room
-temperature)
3/4 c Sugar
1 c Mayonnaise (room
-temperature)
3/4 c Ground almonds
1/4 c Flour
1/4 c Kahlua
Confectioners' Sugar
Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the waxed paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Gradually add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlua. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm.
Cool the cake in the pan on a wire rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectioner's sugar you might try using a geometric pattern made from paper to create an interesting design instead of the old doily trick.
Yield: 6 servings
12 oz Semi sweet chocolate. melted
4 Eggs separated (room
-temperature)
3/4 c Sugar
1 c Mayonnaise (room
-temperature)
3/4 c Ground almonds
1/4 c Flour
1/4 c Kahlua
Confectioners' Sugar
Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the waxed paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Gradually add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlua. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm.
Cool the cake in the pan on a wire rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectioner's sugar you might try using a geometric pattern made from paper to create an interesting design instead of the old doily trick.
R
RachelNguyen
Even faster and easier!I made the margarita pie at my mexican themed party and it was a HUGE hit. And really easy to make. (I made it ahead of time...)
Here's the recipe:
Margarita Pie
Crust:
1 ¼ cups finely crushed pretzels
½ butter or margarine, melted
¼ cup sugar
Filling:
1 can (14oz) sweetened condensed milk
¼ cup orange juice
2 tsp grated lime zest
1 container frozen whipped topping, thawed
¼ cup lime juice
For crust combine all ingredients in small batter bowl, press onto bottom and up sides of deep dish pie plate.
For filling, combine milk, lime zest and juices in classic batter bowl; fold in whipped topping. Spoon into crust. Refrigerate until chilled, at least 30 minutes.
Here's the recipe:
Margarita Pie
Crust:
1 ¼ cups finely crushed pretzels
½ butter or margarine, melted
¼ cup sugar
Filling:
1 can (14oz) sweetened condensed milk
¼ cup orange juice
2 tsp grated lime zest
1 container frozen whipped topping, thawed
¼ cup lime juice
For crust combine all ingredients in small batter bowl, press onto bottom and up sides of deep dish pie plate.
For filling, combine milk, lime zest and juices in classic batter bowl; fold in whipped topping. Spoon into crust. Refrigerate until chilled, at least 30 minutes.
Ginger428
Gold Member
- 4,361
amybee
- 186
DebbieSAChef
- 2,144
Salsa dessertApple Berry Salsa
It's in the All the Best Cookbook. It has 1 pint strawberries, 2 kiwi, 2 apples, 2 Tbs orange juice, 2 Tbs brown sugar, & 2 Tbs jelly. Peel, core, slice apples, then chop. Dice other fruit, & combine with remaining ingredients. Serve with baked cinnamon chips.
Mango salsa sundaes is a good one. Pg 27 of the new Seasons Best spring summer 2006!
Good luck!
Debbie
It's in the All the Best Cookbook. It has 1 pint strawberries, 2 kiwi, 2 apples, 2 Tbs orange juice, 2 Tbs brown sugar, & 2 Tbs jelly. Peel, core, slice apples, then chop. Dice other fruit, & combine with remaining ingredients. Serve with baked cinnamon chips.
Mango salsa sundaes is a good one. Pg 27 of the new Seasons Best spring summer 2006!
Good luck!
Debbie
Ginger428
Gold Member
- 4,361
schel
- 787
Here you are!!WE TRIED IT LAST SATURDAY AND IT WAS AWESOME!!!
Mexican Chocolate Squares
-------------------------
Ingredients:
1 pkg (318 g) refrigerated jumbo crescent rolls
1 cup semi-sweet chocolate chips 250 mL
2 cups frozen whipped topping, thawed, divided 500 ml
1 pkg (250 g) cream cheese, softened
1/4 cup sugar
1 tsp ground cinnamon, divided 5 mL
1 tsp sugar 5 mL
1 cup strawberries, hulled and sliced 250 mL
Directions:
1. Preheat oven to 375°F/190°C. Unroll dough; place in Stoneware Bar Pan. With Baker's Roller(TM), roll dough to seal perforations (fitting bottom of Pan) and form crust. Bake 12-15 minutes or until golden brown. Remove to Cooling Rack; cool completely.
2. Place chocolate chips and 1 cup/250 mL of the whipped topping in Small Micro-Cooker(TM). Microwave on HIGH 1 minute, stirring after each 20-second interval until melted and smooth using Skinny Scraper; cool slightly. Reserve 1/4 cup/50 mL of the chocolate mixture for garnish.
3. Place cream cheese, sugar & 1/2 tsp of cinnamon and remaining chocolate mixture in Classic Batter Bowl; whisk until smooth with Stainless Steel Whisk. Spread cream cheese mixture evenly over cooled crust using Small Spreader; drizzle with reserved chocolate mixture.
4. Attach open star tip to Easy Accent(TM) Decorator; fill with remaining whipped topping. Pipe 24 rosettes over dessert. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle evenly over rosettes. Hull strawberries using Cook's Corer(TM). Slice strawberries with Egg Slicer Plus(TM). Place one strawberry slice onto each rosette. Slice into squares using Utility Knife. Serve using Mini-Serving Spatula.
Yield: 12 servings
Per serving: Per Serving: 268 calories; 3.9 g protein; 19.1 g total fat; 8.3 g sat fat; 23.2 g carbohydrate; 1.2 g fibre; 23 mg cholesterol; 271 mg sodium
Cook's Tip: To easily drizzle chocolate glaze, pour into one corner of a small, resealable plastic bag. Twist top of bag to seal and secure with a Twixit! Clip. Using Kitchen Shears, snip a small piece off corner of bag allowing glaze to run through.
For a cooler serving temperature and easier slicing, chill 30 minutes.
Hope this helps, Mexican desserts are known for their mixture of chocolate and cinnamon together.
This can also be made ahead of time.
Good Luck!
Schel
Mexican Chocolate Squares
-------------------------
Ingredients:
1 pkg (318 g) refrigerated jumbo crescent rolls
1 cup semi-sweet chocolate chips 250 mL
2 cups frozen whipped topping, thawed, divided 500 ml
1 pkg (250 g) cream cheese, softened
1/4 cup sugar
1 tsp ground cinnamon, divided 5 mL
1 tsp sugar 5 mL
1 cup strawberries, hulled and sliced 250 mL
Directions:
1. Preheat oven to 375°F/190°C. Unroll dough; place in Stoneware Bar Pan. With Baker's Roller(TM), roll dough to seal perforations (fitting bottom of Pan) and form crust. Bake 12-15 minutes or until golden brown. Remove to Cooling Rack; cool completely.
2. Place chocolate chips and 1 cup/250 mL of the whipped topping in Small Micro-Cooker(TM). Microwave on HIGH 1 minute, stirring after each 20-second interval until melted and smooth using Skinny Scraper; cool slightly. Reserve 1/4 cup/50 mL of the chocolate mixture for garnish.
3. Place cream cheese, sugar & 1/2 tsp of cinnamon and remaining chocolate mixture in Classic Batter Bowl; whisk until smooth with Stainless Steel Whisk. Spread cream cheese mixture evenly over cooled crust using Small Spreader; drizzle with reserved chocolate mixture.
4. Attach open star tip to Easy Accent(TM) Decorator; fill with remaining whipped topping. Pipe 24 rosettes over dessert. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle evenly over rosettes. Hull strawberries using Cook's Corer(TM). Slice strawberries with Egg Slicer Plus(TM). Place one strawberry slice onto each rosette. Slice into squares using Utility Knife. Serve using Mini-Serving Spatula.
Yield: 12 servings
Per serving: Per Serving: 268 calories; 3.9 g protein; 19.1 g total fat; 8.3 g sat fat; 23.2 g carbohydrate; 1.2 g fibre; 23 mg cholesterol; 271 mg sodium
Cook's Tip: To easily drizzle chocolate glaze, pour into one corner of a small, resealable plastic bag. Twist top of bag to seal and secure with a Twixit! Clip. Using Kitchen Shears, snip a small piece off corner of bag allowing glaze to run through.
For a cooler serving temperature and easier slicing, chill 30 minutes.
Hope this helps, Mexican desserts are known for their mixture of chocolate and cinnamon together.
This can also be made ahead of time.
Good Luck!
Schel
schel
- 787
Here you are!!WE TRIED IT LAST SATURDAY AND IT WAS AWESOME!!!
Mexican Chocolate Squares
-------------------------
Ingredients:
1 pkg refrigerated JUMBO crescent rolls (have another on hand, I think we
used 1 & 1/2)
1 cup semi-sweet chocolate chips
2 cups frozen whipped topping
1 pkg 8oz. cream cheese, softened
1/4 cup sugar
1 tsp ground cinnamon
1 tsp sugar
1 cup strawberries, hulled and sliced
Directions:
1. Preheat oven to 375°F/190°C. Unroll dough; place in Stoneware Bar Pan. With Baker's Roller(TM), roll dough to seal perforations (fitting bottom of Pan) and form crust. Bake 12-15 minutes or until golden brown. Remove to Cooling Rack; cool completely.
2. Place chocolate chips and 1 cup of the whipped topping in Small Micro-Cooker(TM). Microwave on HIGH 1 minute, stirring after each 20-second interval until melted and smooth using Skinny Scraper; cool slightly. Reserve 1/4 cup of the chocolate mixture for garnish.
3. Place cream cheese, sugar & 1/2 tsp of cinnamon and remaining chocolate mixture in Classic Batter Bowl; whisk until smooth with Stainless Steel Whisk. Spread cream cheese mixture evenly over cooled crust using Small Spreader; drizzle with reserved chocolate mixture.
4. Attach open star tip to Easy Accent(TM) Decorator; fill with remaining whipped topping. Pipe 24 rosettes over dessert. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle evenly over rosettes. Hull strawberries using Cook's Corer(TM). Slice strawberries with Egg Slicer Plus(TM). Place one strawberry slice onto each rosette. Slice into squares using Utility Knife. Serve using Mini-Serving Spatula.
Yield: 12 servings
Per serving: Per Serving: 268 calories; 3.9 g protein; 19.1 g total fat; 8.3 g sat fat; 23.2 g carbohydrate; 1.2 g fibre; 23 mg cholesterol; 271 mg sodium
Cook's Tip: To easily drizzle chocolate glaze, pour into one corner of a small, resealable plastic bag. Twist top of bag to seal and secure with a Twixit! Clip. Using Kitchen Shears, snip a small piece off corner of bag allowing glaze to run through.
For a cooler serving temperature and easier slicing, chill 30 minutes.
Hope this helps, Mexican desserts are known for their mixture of chocolate and cinnamon together.
This can also be made ahead of time.
Good Luck!
Schel
Mexican Chocolate Squares
-------------------------
Ingredients:
1 pkg refrigerated JUMBO crescent rolls (have another on hand, I think we
used 1 & 1/2)
1 cup semi-sweet chocolate chips
2 cups frozen whipped topping
1 pkg 8oz. cream cheese, softened
1/4 cup sugar
1 tsp ground cinnamon
1 tsp sugar
1 cup strawberries, hulled and sliced
Directions:
1. Preheat oven to 375°F/190°C. Unroll dough; place in Stoneware Bar Pan. With Baker's Roller(TM), roll dough to seal perforations (fitting bottom of Pan) and form crust. Bake 12-15 minutes or until golden brown. Remove to Cooling Rack; cool completely.
2. Place chocolate chips and 1 cup of the whipped topping in Small Micro-Cooker(TM). Microwave on HIGH 1 minute, stirring after each 20-second interval until melted and smooth using Skinny Scraper; cool slightly. Reserve 1/4 cup of the chocolate mixture for garnish.
3. Place cream cheese, sugar & 1/2 tsp of cinnamon and remaining chocolate mixture in Classic Batter Bowl; whisk until smooth with Stainless Steel Whisk. Spread cream cheese mixture evenly over cooled crust using Small Spreader; drizzle with reserved chocolate mixture.
4. Attach open star tip to Easy Accent(TM) Decorator; fill with remaining whipped topping. Pipe 24 rosettes over dessert. Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle evenly over rosettes. Hull strawberries using Cook's Corer(TM). Slice strawberries with Egg Slicer Plus(TM). Place one strawberry slice onto each rosette. Slice into squares using Utility Knife. Serve using Mini-Serving Spatula.
Yield: 12 servings
Per serving: Per Serving: 268 calories; 3.9 g protein; 19.1 g total fat; 8.3 g sat fat; 23.2 g carbohydrate; 1.2 g fibre; 23 mg cholesterol; 271 mg sodium
Cook's Tip: To easily drizzle chocolate glaze, pour into one corner of a small, resealable plastic bag. Twist top of bag to seal and secure with a Twixit! Clip. Using Kitchen Shears, snip a small piece off corner of bag allowing glaze to run through.
For a cooler serving temperature and easier slicing, chill 30 minutes.
Hope this helps, Mexican desserts are known for their mixture of chocolate and cinnamon together.
This can also be made ahead of time.
Good Luck!
Schel
Braedensmom
- 68
L
luvs2cook
This is in the "All the Best" Cookbook
1 medium red bell pepper
1 medium green bell pepper
1 medium onion
2 boneless, skinless chicken breast havles (about 4 ounces each)
1 teaspoon Vegetable oil, divided
1-2 teaspoons Southwestern Seasoning Mix
1 garlic clove, pressed
1/4 cup thick and chunky salsa
2 package (10 ounces) refrigerated pizza crust
Salt and ground black pepper to taste
8 ounces cheddar and Monterey Jack cheese blend, shredded (2 cups)
2 tablespoons fresh cilantro, snipped
1. Preheat oven to 425 degrees. Slice red and green bell peppers into 1/2 -inch strips. Slice onion into 1/2-inch-thick slices. Cut chicken crosswise into thin strips.
2. Lightly sprinkle Large Round Stone with flour using flour/sugar shaker. Unroll both packages of pizza dough and arrange side by side on baking stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of baking stone, pressing seams to seal.
3. Heat a stir fry skillet over high heat; add 1/2 teaspoon of the oil and chicken. Stir fry 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil, bell peppers, onion and Seasoning mix; Press garlic over vegetables using Garlic Press. Stir-fry 1-2 minutes or until vegetables are crisp-tender. Remove from heat; stir in salsa and chicken.
4. Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over chicken mixture.
5. Bake 18-20 minutes or until crust is golden brown. Snip cilantro; sprinkle over pizza. Cut with a pizza cutter; serve with additional salsa and sour cream, if desired.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 20 g, Protein 9 g, Sodium 460 mg, Fiber 1 g
Cook's Tip: Substitute 1-2 teaspoons chili powder for Southwestern Seasoning Mix, if desired.
1 medium red bell pepper
1 medium green bell pepper
1 medium onion
2 boneless, skinless chicken breast havles (about 4 ounces each)
1 teaspoon Vegetable oil, divided
1-2 teaspoons Southwestern Seasoning Mix
1 garlic clove, pressed
1/4 cup thick and chunky salsa
2 package (10 ounces) refrigerated pizza crust
Salt and ground black pepper to taste
8 ounces cheddar and Monterey Jack cheese blend, shredded (2 cups)
2 tablespoons fresh cilantro, snipped
1. Preheat oven to 425 degrees. Slice red and green bell peppers into 1/2 -inch strips. Slice onion into 1/2-inch-thick slices. Cut chicken crosswise into thin strips.
2. Lightly sprinkle Large Round Stone with flour using flour/sugar shaker. Unroll both packages of pizza dough and arrange side by side on baking stone, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of baking stone, pressing seams to seal.
3. Heat a stir fry skillet over high heat; add 1/2 teaspoon of the oil and chicken. Stir fry 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil, bell peppers, onion and Seasoning mix; Press garlic over vegetables using Garlic Press. Stir-fry 1-2 minutes or until vegetables are crisp-tender. Remove from heat; stir in salsa and chicken.
4. Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over chicken mixture.
5. Bake 18-20 minutes or until crust is golden brown. Snip cilantro; sprinkle over pizza. Cut with a pizza cutter; serve with additional salsa and sour cream, if desired.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 20 g, Protein 9 g, Sodium 460 mg, Fiber 1 g
Cook's Tip: Substitute 1-2 teaspoons chili powder for Southwestern Seasoning Mix, if desired.
Frequently Asked Questions
What ingredients do I need to make Chicken Fajita Pizza for Cinco de Mayo?
To make Chicken Fajita Pizza, you will need the following ingredients: pizza dough, cooked chicken breast (shredded or diced), bell peppers (sliced), onions (sliced), taco seasoning, shredded cheese (such as cheddar or Mexican blend), and your favorite pizza sauce. Optional toppings include jalapeños, cilantro, and sour cream.
How can I make a refreshing margarita to pair with the Chicken Fajita Pizza?
To make a refreshing margarita, you will need tequila, lime juice, triple sec, and simple syrup (or agave syrup). Combine 2 ounces of tequila, 1 ounce of lime juice, 1 ounce of triple sec, and 1/2 ounce of simple syrup in a shaker with ice. Shake well and strain into a glass with ice. You can rim the glass with salt and garnish with a lime wedge for extra flair.
Can I prepare the Chicken Fajita Pizza ahead of time?
Yes, you can prepare the Chicken Fajita Pizza ahead of time! You can assemble the pizza with all the toppings except for the cheese and bake it later. Alternatively, you can fully bake the pizza and reheat it in the oven when you're ready to serve. Just be sure to store it in the refrigerator if you're preparing it a day in advance.
What kitchen tools do I need for making Chicken Fajita Pizza and Margaritas?
For making Chicken Fajita Pizza, you will need a pizza stone or baking sheet, a rolling pin, a knife for slicing vegetables, and a mixing bowl for combining ingredients. For the margaritas, a cocktail shaker, measuring jigger, and a strainer are essential. Additionally, having a citrus juicer can make extracting lime juice easier.
Are there any vegetarian options for the Chicken Fajita Pizza?
Absolutely! You can easily make a vegetarian version of the Chicken Fajita Pizza by omitting the chicken and adding more vegetables like mushrooms, zucchini, or corn. You can also use black beans or refried beans as a protein substitute. Just be sure to season the vegetables well with taco seasoning for that authentic flavor!
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