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7 Recipes to Keep Your Summer Mealtime Nice and Spicy
Feelin' Caliente!?
Summer is the perfect time to try out some fresh and easy recipes. The weather is warm, spirits are high and most of us have more time for soaking up the sun, working up an appetite with outdoor fun, and getting together with family and friends! Keep reading for seven delicious recipes that you’ll want to make over and over again when the days get “Caliente!”
Cinco De Mayo Party Pinwheels
First up are super simple Cinco de Mayo Party Pinwheels. These pinwheels are made from Casa Mendosa® Spinach Tortillas rolled up with shredded chicken, spiced-up cream cheese, and bell peppers. The cream cheese is mixed with cheddar and taco seasoning for a spicy kick. If you like it extra hot, drizzle some of your favourite hot sauce over the tortilla before rolling. This is also a great recipe to make together with family or friends. Chop up the vegetables beforehand and then encourage the kids to practice spreading the cheese mixture, adding the peppers and chicken, and rolling the tortillas. Or get your friends to custom-spice their own!
Since these tasty snacks are meant to be eaten cold, they are perfect for a picnic in the park or an easy bite at an outdoor sporting event. Pack them up in a cooler with some guacamole or salsa and enjoy!
Ice Cream Churro Tacos
We all scream for ice cream! So why not switch out the summer sundaes for sweet and spicy Ice Cream Churro Tacos? The first step to making this cool dessert is to butter, fold, and bake the tortillas. Once cooled, fill the tortillas with ice cream and dip the edges in melted chocolate spiced with cinnamon and chipotle powder for some Mexican flair. Finally, top the taco with whatever fixings you like, such as sprinkles, marshmallows, and chopped nuts.
These churro tacos make for a great pool party or on-the-deck treat. After a long day in the sun, your guests will love picking their own toppings and munching on a crispy and refreshing dessert to beat the heat.
If you need some topping inspiration, try these delish combinations:
- Vanilla frozen yogurt with chopped strawberries and chocolate sauce
- Chocolate ice cream with peanut butter, chopped nuts, and brownie bits
- Vanilla ice cream with caramel sauce and flaky salt
Pineapple Shrimp Tacos
Pineapple is a versatile and tasty fruit that’s flavourful and juicy– perfect for summer! Not only does it have a sweet and bright flavour, pineapple is rich in vitamin C. Vitamin C helps build teeth, bones, cartilage and gums. If you’re looking to add some more pineapple to your diet, try these Pineapple Shrimp Tacos. Pineapple is usually served raw, grilled, or baked – but in this recipe, there’s a twist: It’s coated with olive oil and broiled for approximately five minutes.
The shrimp is sautéed and spiced with sriracha and cayenne. Add it, along with the pineapple, cabbage and queso fresco to a Casa Mendosa® 50 /50 Corn-Wheat Tortilla, and you have yourself a tropical-style dish in only 30 minutes! In case you’re wondering, queso fresco (meaning “fresh cheese” in Spanish) is a Mexican cheese that is slightly salty, sour, and creamy all at once. It is incorporated into many Mexican dishes to counteract heat and inject a hit of zesty flavour.
READ: When Date Night Meets Taco Night
Veggie Taco Tortilla Pizza
Despite our best efforts to slow down in summer, we all know how busy it can get trying to pack everything in! This Veggie Taco Tortilla Pizza is perfect for those moments when you are all too tempted to order-in and scarf down a pizza before a packed night of summer fun. This pizza comes together in only 15 minutes and uses Casa Mendosa® Whole Wheat Large Tortillas instead of pizza dough.
Poke the tortillas with a fork and bake them until golden brown. Then add refried beans, salsa, and shredded cheese, and bake again until the cheese is melted. Take the pizza out of the oven and top it with your choice of vegetables. That’s it! If you prefer sautéed veggies, pan-fry some chopped bell peppers and onions in an oiled skillet with a dash of taco seasoning before adding to the pizza. This is a great opportunity to use up any leftover veggies in your fridge or try outa few Mexican staples like avocado, tomatoes, and cilantro. For some spicy goodness, toss in a few sliced jalapenos or banana peppers. For any additional nourishment, add shredded rotisserie chicken, sautéed ground beef, or a meat alternative spiced with cumin, chili and garlic powder. Delicious, economical, easy and homemade!
Crispy Pork Carnitas
Crispy Pork Carnitas are essentially the Mexican version of pulled pork, and feature fiery shredded pork and mojo sauce. mojo sauce –is a blended, savoury sauce made from oil, orange juice, lime juice, jalapenos, garlic, and herbs. This sauce is the perfect compliment to a pressure-cooked pork roast. Don’t be afraid to use your pressure cooker to get delicious results in a flash!
Not only will the meat cook in a fraction of the time it would take in a traditional oven, but you can save time and avoid heating up the kitchen on a hot summer day. When the pork is finished cooking, shred it with two forks. Top the carnitas with cilantro, diced red onion, sour cream, and your favourite salsa.
Chorizo and Eggs Tortilla Bowls
Your sleepy summer mornings just got even better with Chorizo and Eggs Tortilla Bowls! In this recipe, Casa Mendosa®Orginal Large Tortillas are sprayed with cooking spray, pressed inside large bowls, and baked in the oven. This easy process results in crispy tortilla bowls that stand up on their own. Fill the bowls with beans, sautéed chorizo, and scrambled eggs.
There are many varieties of chorizo sausage, each with their own spice level and seasonings, so make sure you choose one that best suits your personal heat meter! Serve with orange juice or mimosas, and overnight guests will be wowed by your impressive brunch.
Chipotle Shrimp Quesadillas
Watch out our last summer recommendation is mucho caliente! Chipotle Shrimp Quesadillas are ready in only 30 minutes and pack a spicy punch thanks to the chipotle/ancho hot sauce and chilli powder. The quesadilla filling is stir-fried: Sauté onions and peppers in oil, toss in the corn, beans with some spices, and last but not least, add the shrimp until they are cooked through. Spread some of the stir-fried mixture onto one-half of a hot tortilla and top with cheese.
To complete your quesadilla, fold the tortilla in half and allow it to crisp up in the pan. To curb some of the spice, serve with a cool avocado salad composed of chopped avocado, crunchy cucumber, cilantro, a drizzle of olive oil, and lime juice.
For an extra-refreshing drink pairing for these hot summer recipes, try blending your own homemade frozen margaritas, making sangria, or creating a colourful fruit punch.
