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Posts Tagged ‘Cinco de Mayo’

Easy Cheesy Bean Dip

Posted by , April 6th, 2016

This dip will surely be a game day ‘go-to’ for friends and family; with only three ingredients, it also could not get any easier!

Easy Cheesy Bean Dip

We’re back with another super simple dip recipe for your Cinco de Mayo celebrations! If you’re planning a big bash with different courses and eating options for your friends and family, it never hurts to keep a super simple, minimal-effort but maximum-value recipe onhand.

That’s where this Easy cheesy bean dip comes in! You only need 3 ingredients and 20 minutes to get this dip ready from start to finish, and who doesn’t love a warm, bubbly, cheesy dip at a party?

Stay tuned for more Cinco de Mayo recipes as we continue our countdown!


Easy Cheesy Bean Dip

Prep Time: 5 Minutes | Start to Finish: 20 Minutes | Serves 8

 

Ingredients:

  • 1 can (16 oz) Old El Paso™ refried beans
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 2 cups shredded Mexican cheese blend (8 oz)
  • Make it FRESH toppings, as desired (see below)
  • Food Should Taste Good™ cantina tortilla chips

 

Directions:

  1. Heat oven to 400°F.
  2. In 8-inch cast-iron skillet or ungreased pie plate, mix beans and green chiles. Top with cheese. Bake about 15 minutes or until cheese is melted and bubbly. Add toppings; serve immediately with chips.

 

Nutritional Info:

1 Serving: Calories 160 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 490mg; Potassium 40mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 8g

% Daily Value: Vitamin A 6%; Vitamin C 8%; Calcium 20%; Iron 4%

Exchanges: 1/2 Starch, 1 High-Fat Meat, 1/2 Fat

Carbohydrate Choices: 1/2

 

Notes:

Ideas for Make it FRESH toppings: chopped fresh cilantro leaves, chopped tomatoes, salsa.

 

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Easy Creamy Chicken Enchiladas

Posted by , April 6th, 2016

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers…..if you ever have any!

Easy Creamy Chicken Enchiladas

Happy Cinco de Mayo! Though we are sad to see our countdown come to an end, we’re extremely excited to share our final recipe: Easy Creamy Chicken Enchiladas.

Enchiladas are the perfect dish to serve a crowd, and you can have our version ready to go in under an hour. Serving a crowd? Double it! You can always save the leftovers for dinner tomorrow, though we doubt that there will be any leftovers at all!


Easy Creamy Chicken Enchiladas

Prep Time: 20 Minutes | Start to Finish: 50 Minutes | Serves 5 (2 enchiladas each)

 

Ingredients:

1 can (10 oz) Old El Paso™ red enchilada sauce

2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)

1 1/2 cups shredded Cheddar cheese (6 oz)

1 package (8 oz) cream cheese, cut into 1/2-inch cubes

1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

 

Directions:

  1. Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  2. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

 

Nutritional Info:

1 Serving: Calories 590 (Calories from Fat 340); Total Fat 37g (Saturated Fat 19g, Trans Fat 2g); Cholesterol 155mg; Sodium 1650mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 2g); Protein 31g

% Daily Value: Vitamin A 20%; Vitamin C 0%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1 1/2 Low-Fat Milk, 2 Lean Meat, 4 1/2 Fat

Carbohydrate Choices: 2

 

Notes:

Pop the opened cream cheese in the freezer for about 10 minutes to make it colder so it’s easier to cut into small cubes.

If using taco seasoning mix, use just 2 tablespoons, and save the rest for another use.

 

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Sriracha Avocado Ten Minute Tacos

Posted by , April 6th, 2016

These tacos come together in a flash, and really impress with delicious fresh toppings like avocado and a vibrant kick of hot sauce!

Sriracha Avocado Ten Minute Tacos

Taco Tuesday and our Cinco de Mayo Countdown combine for today’s super quick and easy recipe! Taco night is always a major win when kids are involved (or adults in our opinion!) and a 10 minute recipe means you can have this on the table on a busy weeknight with no trouble at all. If the kids are sensitive to spice, you can easily swap out the sriracha for salsa; whichever you choose, we’re sure this will become a meal-time favorite!


Sriracha Avocado Ten Minute Tacos

Prep Time: 10 Minutes | Start to Finish: 10 Minutes | Serves 4 (2 tacos per serving)

 

Ingredients:

  • 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 8 Old El Paso™ Stand ‘N Stuff® taco shells
  • 1 Avocado from Mexico™, pitted, peeled and diced
  • 1/2 cup crumbled queso fresco cheese
  • Sriracha or hot sauce, for drizzling

 

Directions:

  1. Stir warm shredded chicken together with green chiles in medium bowl.
  2. Spoon filling into warm taco shells. Top with avocado and crumbled queso fresco and drizzle with sriracha sauce.

 

Nutritional Info:

1 serving (2 tacos): Calories 400 (Calories from Fat 190); Total Fat 22g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 85mg; Sodium 840mg; Potassium 410mg; Total Carbohydrate 22g (Dietary Fiber 3g); Protein 30g

% Daily Value: Vitamin A 6%; Vitamin C 15%; Calcium 15%; Iron 10%

Exchanges: 1 1/2 Starch, 3 1/2 Lean Meat, 2 Fat

Carbohydrate Choices: 1 1/2

 

Notes:

If hot sauce has too much ‘kick’, drizzle with mild salsa instead.

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Grilled Shrimp Tacos

Posted by , April 6th, 2016

DAB-0242

 

Now we know what you’re thinking: another taco recipe?

We know, we know; but how could we resist? Taco Tuesday isn’t enough! Sometimes, you need back-to-back Taco goodness, especially when it comes to our Cinco de Mayo Countdown.

We thought another grilled recipe would be a perfect addition to our little roundup this week, and these Grilled Shrimp Tacos aim to please. Top them with a freshly made coleslaw and a drizzle of sour cream, and dinner is ready in no time! You could even serve them with the Grilled Elote we shared earlier this week.

Whichever you choose, your Cinco de Mayo fiesta is sure to be a smash hit!


Grilled Shrimp Tacos

Prep Time: 25 MINUTES | Time to Table: 25 MINUTES | Serves: 6 (2 tacos per serving)

 

Ingredients

  • 1 1/2 pounds large cleaned uncooked shrimp
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chipotle chili powder
  • 5 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3 cups coleslaw mix
  • 12 6-inch flour tortillas
  • 1 1/2 cups Daisy Sour Cream

 

Directions

  1. Heat a gas or charcoal grill. Rinse the shrimp and pat dry with paper towels.
  2. In a medium bowl, mix the paprika, lemon zest, chili powder and 1 tablespoon of the oil. Add the shrimp; toss to coat. Thread the shrimp on skewers (soak bamboo ones in water prior to grilling).
  3. Grill the shrimp over medium heat for 5 minutes, turning once, or until the shrimp are pink and opaque.
  4. In another medium bowl, mix the remaining 4 tablespoons oil, lemon juice, sugar and salt. Stir into the coleslaw mix.
  5. Heat the tortillas as directed on the package.
  6. For each taco, divide the shrimp among the tortillas. Top each with the coleslaw. Garnish with the sour cream.
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Grilled Elote

Posted by , April 6th, 2016

Try this delicious adaptation of Elote, which is Mexican street corn. It is a delicious addition to your Summer grilling spread.

Grilled Elote

It’s time to bust out the grill for the next recipe in our Cinco de Mayo Countdown! You may have had grilled corn at your BBQ last year, but have you ever tried elote? Mexican grilled street corn amps up the flavor with taco seasoning, fresh cilantro, and a sprinkling of Mexican Cotija cheese.

We’re not saying your grilled corn isn’t delicious (we’re sure it is!), we’re just saying our version is a must for your Cinco de Mayo party this year!


 

Grilled Elote

Prep Time: 10 Minutes | Start to Finish: 20 Minutes | Serves 4

 

Ingredients:

  • 4 ears fresh corn, husks removed
  • 1/2 cup mayonnaise
  • 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1/4 cup crumbled Mexican cheese (such as Cotija)
  • chopped fresh cilantro leaves, for serving if desired

 

Directions:

  1. Heat gas or charcoal grill. Carefuly brush vegetable oil on grill rack.
  2. Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
  3. Meanwhile, set aside one small bowl of mayonnaise, one with taco seasoning, and another of crumbled cheese.
  4. Brush cooked corn with mayonnaise; sprinkle with taco seasoning and cheese. Serve hot with cilantro sprinkled on top.

 

Nutritional Info:

1 serving: Calories 350 (Calories from Fat 230); Total Fat 26g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 380mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 5g); Protein 5g

% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 6%; Iron 4%

Exchanges: 1 1/2 Starch, 5 Fat

Carbohydrate Choices: 1 1/2

 

Notes:

To microwave the corn instead, place ears in microwavable dish, and cover with plastic wrap. Microwave on High 5 to 7 minutes or until tender.

Save remaining taco seasoning for another use.

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Mini 7 Layer Dips for Cinco de Mayo

Posted by , March 30th, 2016

Try this new twist on the traditional Seven Layer Dip: a new mini size!

Mini 7 Layer Dips

Our countdown continues with this recipe for Mini 7 Layer Dips! Everyone loves to see this classic appetizer at a party, but it’s high time we make it easier for everyone to enjoy. No more long lines waiting to get at the dip, no more wrestling with a ladling spoon to get at every single delicious layer only to have it spill onto the table (or worse, the floor), just let everyone enjoy their own personal serving of this fantastic 7 layer dip!

Trust us; your guests will thank you.


 

Mini 7 Layer Dips

Prep Time: 30 Minutes | Start to Finish: 30 Minutes | Serves: 10

 

Ingredients:

  • 1 can (16 oz) Old El Paso™ refried beans
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 container (8 oz) sour cream
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
  • 1 1/4 cups homemade guacamole, using Avocados from Mexico™ (see tip below)
  • 1 1/4 cups Old El Paso™ Thick ‘n Chunky salsa (from 16-oz jar)
  • 1 cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
  • 1 cup shredded lettuce
  • 2 tablespoons sliced ripe olives

 

Directions:

  1. In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
  2. Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

 

Nutritional Info:

1 Serving: Calories 170 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 810mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 1g); Protein 6g

% Daily Value: Vitamin A 15%; Vitamin C 10%; Calcium 10%; Iron 4%

Exchanges: 1 Starch, 2 Fat

Carbohydrate Choices: 1

 

Notes:

For great tasting homemade guacamole, try this easy version. In medium bowl, mix 3 pitted, peeled and diced ripe Avocados from Mexico™ with 1/4 cup chopped fresh cilantro leaves, 1/2 teaspoon salt and the juice of 1 lime. Smash with a potato masher or fork, and serve!

This dip is delicious with veggies dipped in it as well; try celery, carrots, jicama, etc.

Save remaining taco seasoning mix for another use.

 

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Grilled Steak Fajita Boats

Posted by , March 29th, 2016

Try a twist on the traditional fajita using Old El Paso® Stand ‘N Stuff® soft shell tortillas!  These ‘boats’ make eating your Mexican creation even easier.

Grilled Steak Fajita Boats

Welcome to our Countdown to Cinco de Mayo! We’ve got seven superb recipes to share with you over the next few days to ensure that your Cinco de Mayo Celebration is one to remember.

Fajitas are always a major crowd pleaser, but why not switch things up and serve them to your guests in these simple, grab and go “boats”? They make for a stunning presentation, and they’re ready in just 30 minutes!


 

Grilled Steak Fajita Boats

Prep Time: 15 Minutes | Start to Finish: 30 Minutes

 

Ingredients:

  • 1 flank steak (2 to 3 lb)
  • 1 package (1 oz) Old El Paso™ fajita seasoning mix
  • 1 small onion, cut into thick slices
  • 1 red bell pepper, halved
  • 1 green bell pepper, halved
  • 1 Old El Paso™ Taco Boats™ Soft Flour Tortillas
  • Make it FRESH toppings, if desired (see below)

 

Directions:

  1. Heat gas or charcoal grill. Sprinkle steak generously with seasoning on both sides; press into steak.
  2. Place steak on direct heat of grill over medium heat; place vegetables (onion and bell peppers) on indirect heat of grill. Cover grill; cook 12 to 14 minutes for medium doneness. Remove from grill and let steak rest 10 minutes; cut into slices diagonally across the grain. Cut bell peppers into slices for serving.
  3. Spoon grilled steak and vegetables into tortillas. Serve with desired toppings.

 

Nutritional Info:

1 Taco Boat: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 460mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 1g); Protein 35g

% Daily Value: Vitamin A 10%; Vitamin C 25%; Calcium 2%; Iron 20%

Exchanges: 1 Starch, 1/2 Vegetable, 4 1/2 Very Lean Meat, 1 Fat

Carbohydrate Choices: 1

 

Notes:

Flank steak is used in this recipe, but several other cuts of beef would work well. Both sirloin and top round would be delicious. Both can be purchased in 1-lb increments. Grill as directed in recipe, and let rest before slicing.

Make it FRESH toppings ideas: diced avocado, fresh lime wedges, sour cream or crema

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Black Bean and Corn Salsa

Posted by , April 27th, 2015

This colorful salad/salsa/side dish is a great make-ahead staple for Cinco de Mayo or any Mexican fiesta. But truth be told – I make it all year long, for no special occasion whatsoever, and have been known to serve it as a main course. Read More »

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Viva La Mexico: Cinco de Mayo on a Budget

Posted by , May 5th, 2014

May 5th, or Cinco de Mayo as it’s known in Mexico and certain areas of the United States, is a grand celebration of Mexican heritage and pride. Read More »


Cinco de Mayo Easy Chicken Enchiladas

Posted by , May 2nd, 2014

With Cinco de Mayo right around the corner it’s the perfect time to try making your favorite Mexican foods at home. Today’s post will tackle Chicken Enchiladas at home but we are keeping this recipe so easy by using simple ingredients and taking advantage of conveniences available to you at your local ShopRite. Read More »


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