May is around the corner and boasts a month filled with holidays to celebrate, YAY (in isolation) that being said, we are determined to bring you at least. some fun! First off is Cinco de Mayo! It's a Mexican holiday with a festive reputation along with authentic Mexican food typically served with margaritas. YES PLEASE, MARGARITAS! Since pretty much (what feels like the Universe) is in lockdown and grounded, it's a perfect opportunity to have a semi-lonely backyard party. Here are some recipes to spice up your Cinco de Mayo fiesta in your own backyard. Get ready to dress the kiddos, tables, and glasses up Senoritas! 

Cinco de Mayo Food Recipes

Cheesy Mexican Corn Dip

This cheesy Mexican dip from Rian Handler is a gem and your guests will surely love this!

Total prep time: 40 minutes

Yields: 6

Here's what you need:

• 8 oz. softened cream cheese
• 1/3 c. sour cream
• 1/4 c. mayonnaise
• Juice of 1 lime
• 1 tsp. chili powder
• kosher salt
• 2 cloves garlic, minced
• 1 jalapeño, minced
• 2 15-oz. can corn, drained
• 1 1/4 c. shredded Monterey Jack, divided
• 1/4 c. crumbled feta, plus more for sprinkling
• 2 green onions, chopped
• 1/4 c. chopped cilantro, plus more for garnish
• Hot sauce, for drizzling
• Tortilla chips, for serving

Here's how to prepare it:

1. Preheat oven to 350°.
2. Whip together cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth, and season with salt. Add in garlic, jalapeño, corn, 1 cup Monterey Jack, feta, green onions, and cilantro.
3. In a baking dish, transfer the mixture and sprinkle the top with the remaining ¼ cup of Monterey Jack. Bake until bubbly and golden for 28 to 30 minutes.
4. Drizzle with hot sauce and sprinkle with more cilantro.
5. Serve with tortilla chips.

Chicken Quesadillas

This quesadilla recipe from Lauren Miyashiro is packed with hearty fillings, savory sauteed veggies and overflowing with cheese.

Total prep time: 40 minutes

Yields: 4

Here's what you need:

• 1 tbsp. extra-virgin olive oil
• 2 thinly sliced bell peppers,
• 1/2 thinly sliced onion
• Kosher salt
• Freshly ground black pepper
• 1 lb. boneless skinless chicken breasts, sliced into strips
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 4 medium flour tortillas
• 2 c. shredded Monterey jack
• 2 c. shredded cheddar
• 1 sliced avocado
• 1 tbsp. vegetable oil
• 2 thinly sliced green onions
• Sour cream, for serving

Here's how to prepare it:

1. In a large skillet, heat olive oil over medium-high heat. Add peppers, onion, and season with salt, and pepper. Cook until soft for 5 minutes. Transfer to a plate.
2. In the same skillet, heat the remaining vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper. Cook, stirring occasionally, until golden and cooked through for 8 minutes. Transfer to a plate.
3. Into the skillet, add 1 flour tortilla and the top half of the tortilla with a heavy sprinkling of both kinds of cheese, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden for 3 minutes per side. Repeat to make 4 quesadillas.
4. Slice into wedges and serve with sour cream.

Cheesy Baked Burritos

This baked burrito recipe by Lauren Miyashiro is the best burrito you'll ever have.

Total prep time: 20 minutes

Yields. 6

Here's what you need:

• 1 tbsp. extra-virgin olive oil
• 1 chopped onion
• 2 garlic cloves, minced
• 2 c. shredded rotisserie chicken
• 1 c. enchilada sauce
• Juice of 1 lime
• kosher salt
• Freshly ground black pepper
• can black beans, drained
• 2 c. cooked white rice
• 1 c. cheddar cheese, divided
• 1 c. Monterey Jack cheese
• 6 large flour tortillas

For serving:

• Sour cream (optional)
• Hot sauce (optional)
• Chopped cilantro (optional)

Here’s how to prepare it:

1. Preheat oven to 350 degrees F.
2. In a large nonstick skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add in garlic and cook until fragrant for 30 seconds. Stir in chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Mix until evenly combined. Add in lime juice and season with salt, and pepper to taste.
3. Make one burrito at a time, on a cutting board or a clean work space, lay a tortilla. On the center, add a scoopful of rice and beans. Add the chicken mixture then top with a small handful of each of both kinds of cheese. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito firmly and place it in a large casserole dish. Repeat with remaining tortillas.
4. Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover the casserole and bake until the cheese is melted for 15 minutes.
5. Garnish with cilantro and serve with sour cream and hot sauce, if desired.

Cheesy Chicken Enchiladas

This is the best-ever enchiladas and they're easy to make. By Lena Abraham

Total prep time: 50 minutes

Yields: 4

Here's what you need:

• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp. cumin
• 1 (10-oz.) can red enchilada sauce
• 1 (8-oz.) can crushed tomatoes
• 3 c. cooked, shredded chicken
• 2 c. shredded Monterey Jack, divided
• 2 c. shredded cheddar, divided
• 1/4 c. freshly chopped cilantro, plus more for garnish
• Kosher salt
• 12 corn tortillas

Here's how to make it:

1. Preheat oven to 350°.
2. In a large ovenproof skillet, heat olive oil over medium-high heat. Add onion and pepper, then cook until onion is soft for 5 minutes. Add garlic and cumin, then cook until fragrant for 1 minute. Add enchilada sauce and crushed tomatoes, then cook until warmed through for 2 to 5 minutes. Set aside 1/2 cup of this sauce for the enchiladas topping.
3. In a medium bowl, mix chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
4. Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese.
5. Bake for 10 minutes or until cheese is bubbling and melted.
6. Garnish with cilantro and serve.

Bulldog Margarita

Of course, the Cinco de Mayo party is not complete without margaritas. This Bulldog Margarita is a fun cocktail by Candace Braun Davison with skewed sliced kiwi, limes, pineapple and orange as garnish.

Total prep time: 15 minutes

Yields: 4

Here's what you need:

• 4 c. ice
• 2/3 c. lime juice
• 1 c. tequila
• 1/4 c. Cointreau or other orange liqueur
• 4 tbsp. sugar
• Coarse salt, for rim
• 4 Coronitas (7 oz. each)

For garnish:

• Skewers topped with sliced fruits: kiwi, lime, pineapple and orange

Here's how to mix it:

1. In a blender, add ice, lime juice, tequila, Cointreau and sugar, then pulse to combine.
2. On a shallow plate, place salt. Dip the rim of each glass in lime juice or water, then in the salt.
3. Fill each glass with margarita mixture. Pop the caps off of the Coronita bottles, then flip each one upside-down into the margarita glass. (Into the cup, a little beer will empty, but when the bottleneck has sunk into the frozen margarita, it will stop pouring out.)
4. Garnish each with a fruit skewer and serve.

To add more fun to your glasses, dress them up and make them unique with our Summer Magnetic Wine Charms. These are the best wine charms for your Cinco de Mayo cocktail glasses or wine glasses.

Celebrate Cinco de Mayo with some delightful Mexican dishes and of course margaritas!

Sending you all heaps of love, health, and wellness.

Cheers, Simply Charmed

P.s Trivia answer, what is Cinco De Mayo?

Cinco de Mayo (Spanish: “Fifth of May”), also called Anniversary of the Battle of Puebla, a holiday celebrated in parts of Mexico and the United States in honor of a military victory in 1862 over the French forces of Napoleon II.

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