Celebrate Cinco de Mayo any tie of day with this all inclusive list from breakfast to dessert.

With Cinco de Mayo right around the corner, here’s a complete Cinco de Mayo recipe roundup with recipes for breakfast, drinks, appetizers, dinner and dessert. You’ll be celebrating all day! Or if you’re like me and the rest of my fellow May-babies, you’ll be celebrating all month long. Birthday month!

This weekend is particularly special to me because it is my birthday weekend and one of my awesome friends is coming to visit! Nothing concrete planned, but plenty of good times will occur no matter what. It’s time to kick off the last year of my 20s (and maybe make one of those 30 before 30 lists).

Jump to category:

Breakfast | Beverages | Appetizers & Sides | Entrees | Desserts

BREAKFAST

• Bacon, Egg and Avocado Taco
• Breakfast Burrtio (pictured)
• Breakfast Quesadillas
• Breakfast Quinoa Burrito Bowls
• Chorizo Breakfast Burritos
• Pinto Bean Breakfast Patty Melts
• Vegetarian Breakfast Enchiladas

BEVERAGES

• Blood Orange Margarita Jello Shots
• Blueberry Coconut Mojitos
• Boozy Margarita Smoothies
• Grape Mojitos
• Kiwi Margaritas (pictured)
• Lemon-Lime Raspberry Mojitos
• Strawberry-Banana Colada Smoothie
• Strawberry, Mango, and Yogurt Smoothie
• Strawberry Mojito
• The Flux Incapacitator (aka Redneck Margarita)
• Watermelon Mojito

APPETIZERS AND SIDES

• Avocado Cheese Ball
• Avocado Fries
• Avocado Fruit Salsa with Cinnamon Tortilla Chips
• Avocado, Mango, and Tomato Salsa
• Baked Chicken Bacon Ranch Taquitos with Avocado Ranch
• Bean and Cheese Taquitos
• Caramelized Onion & Roasted Red Pepper Salsa
• Cheesy Chicken, Bacon & Avocado Quesadillas
• Cheesy Double Bean Quesadillas with Avocado Ranch
• Chicken Enchilada Dip
• Chicken Mango Quesadillas
• Creamy Baked Chicken Taquitos
• Easy Cheesy Corn Dip
• Easy Corn Salsa
• Guacamole Cheese Ball
• Guacamole Seasoning
• Healthier Elote (Mexican Corn)
• Homemade Colombian Patacones
• Homemade Salsa
• Mexican 7 Layer Hummus Dip
• Mojito Fruit Dip
• Mojito Greek Yogurt Fruit Dip
• Potato Nachos
• Queso Fundido with Chorizo (pictured)
• Slow Cooker Chicken Nachos
• Spring Salsa
• Taco Bowls

ENTREES

• Blackened Chicken with Cilantro Lime Quinoa and Avocado Cream Sauce
• Buffalo Chicken Enchiladas
• Cheesy Chicken Quesadilla Pie
• Cheesy Vegetable Enchiladas (pictured)
• Chicken and Spinach Enchiladas
• Chicken Taco Salad with Quesadilla Strips
• Chicken Taco Stack
• Cream Cheese Chicken Enchiladas
• Cream Cheese Chicken Enchilada Stuffed Squash
• Guacamole Tortilla Chip-Crusted Nacho Chicken
• Healthy Vegetarian Taco Salad
• Homemade Taco Bell Beefy 5-Layer Burrito
• Impossible Tamale Pie
• Mexican Hot Dogs with Corn Salsa and Chipotle Cream
• Mexican Mac and Cheese
• Mexican Pulled Pork (Carnitas)
• Mexican Stuffed Shells
• Oven-Fried Avocado Tacos with Cilantro Lime Creme
• Oven-Fried Granola Chicken Tacos with Mango Crema
• Patacon Burgers
• Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa
• Roasted Sweet Potato Tacos with Black Beans and Kale Ceviche
• Sloppy Joses with Avocado Cream
• Slow Cooker Chicken Tacos
• Slow Cooker Creamy Chicken Tortilla Soup
• Slow Cooker Salsa Verde Burrito Bowls
• Southwestern Oven-Fried Chicken Salad with Avocado Dressing
• Spam Tacos
• Spicy Avocado Chicken Enchiladas
• Spicy Taco Burgers with Guacamole and Corn
• Tacos al Pastor
• Taco Seasoning

DESSERTS

• Baked Peanut Butter Churros with Chocolate Caramel Sauce
• Chewy Mojito Sugar Cookies
• Churro Cookies with Chocolate Dipping Sauce (pictured)
• Dulce de Leche Brownies
• Easy Sopapilla Cheesecake Bars
• Flourless Black Bean Brownies
• Gluten-Free Avocado Brownies
• Mango Frozen Greek Yogurt
• Mexican Brownies
• Raspberry Mango Margarita Pie
• Strawberry Margarita Cupcakes
• Tropical Ice Pops

One year ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Two years ago: Chocolate Chip Cookie Dough Brownies

Three years ago: Butterscotch Truffles

Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!

Jump to recipe

Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.

Click here to read a lot of jargon—> My glorious research paper

If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!

When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.

One Pot Wonders

• Cheesy Green Bean Casserole with Cherry Tomatoes from Art of Natural Living
• Easy Kielbasa Cabbage Potato Skillet from Hezzi-D’s Books and Cooks
• Easy One-Pot Mixed Millets and Dal Khichdi from Magical Ingredients
• Instant Pot Butter Beans and Country Ham from Palatable Pastime
• One Pot Cheeseburger Pasta from A Kitchen Hoor’s Adventures
• One-Pot Stove Top Mac and Cheese from Cheese Curd In Paradise
• Rustic Chicken and Sausage White Bean Stew from Blogghetti

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Two years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

SLOW COOKER CREAMY CHICKEN TORTILLA SOUP

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 7 Hours 7 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

SOUP

• 1-1/2 lb. boneless skinless chicken breasts
• 2 quarts reduced sodium chicken broth
• 2 (14.5 oz.) cans black beans, drained and rinsed
• 1 jalapeno, seeded and minced
• 1 (14.5 oz.) can crushed tomatoes
• 1 (4 oz.) can diced green chilies
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp cumin
• 2 tsp chili powder
• 1 Tbsp dried oregano
• 1 cup frozen corn
• 4 corn tortillas, cut into strips
• Heaping 1/2 cup sour cream or plain Greek yogurt (I used 2% Chobani)
• Salt and pepper, to taste

TOPPINGS

• Cubed avocado
• Shredded colby-jack cheese
• Fresh cilantro
• Crushed tortilla chips

Directions

1. In a 6-8 quart slow cooker combine all ingredients except the frozen corn, tortillas, sour cream and salt and pepper. Cook on low for 7 hours.
2. With 30 minutes left, remove chicken, shred or chop into tiny pieces, and return to the slow cooker. Mix in the corn, sliced tortillas, and sour cream. Season with salt and pepper to taste.
3. Serve with more sour cream (or Greek yogurt), avocado, cheddar cheese, cilantro, and crushed tortilla chips.

Source: Adapted slightly from Eat, Live, Run.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.

For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.

In the meantime, feast your eyes upon my latest enchilada creation. With  sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.

Three years ago: Blueberry Cookies

CHEESY VEGETABLE ENCHILADAS

Serves 4-6

Ingredients:

1 lb. sweet potatoes, peeled and diced into 1/2-inch cubes

1-1/2 Tbsp olive oil, divided

1 medium yellow onion, diced

1-1/2 Tbsp chili powder

1/2 Tbsp chipotle powder (or less if preferred)

1 tsp ground cumin

1 cup thawed frozen corn (or canned, drained)

1 cup chopped roasted red peppers, drained

1 can (15 oz.) low-sodium black beans, rinsed and drained

2 cups cooked brown rice

1 can (10 oz.) enchilada sauce

1-1/2 cups shredded monterery jack cheese, divided

8 (8-inch) whole wheat tortillas

Sour cream or plain Greek yogurt (I used 0% Chobani)

1 avocado, diced

2 scallions chopped, greens only

Fresh cilantro, for garnish

Directions:

1. Heat oven to 325 degrees. In a bowl, toss potatoes in 1 tablespoon oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes.
2. Keep the oven on and lightly coat a 9×13-inch baking pan with nonstick spray, set aside.
3. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Add potatoes, rice and half the enchilada sauce to pan; cook 6 minutes. Stir in all but 1/2 cup of the cheese.
4. Place tortillas on a clean surface. Spread mixture evenly among tortillas. Roll and place seam-down in prepared baking dish. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until hot and bubbly.
5. Serve with sour cream (or Greek yogurt), avocado, scallions and cilantro.

Source: Adapted from Self.

Crispy, Southwestern seasoned, oven-fried chicken salad topped with avocado dressing is a salad you’ll actually look forward to eating.

If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this Southwestern oven-fried chicken salad – fresh sliced avocado in a salad topped with avocado dressing.

The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?

The base of the salad can be flexible to your preferences- black beans or corn would also be nice additions. Kick up the heat a little more in the seasoning or dressing if you prefer as well.

Summer Salads

• Chicken Caesar Salad from That Recipe
• Creamy Bacon Tomato Pasta Salad from Blogghetti
• Greek Panzanella from A Kitchen Hoor’s Adventures
• Greek Salad with Grape Tomatoes and Feta from Karen’s Kitchen Stories
• Italian Sub Salad from Cheese Curd In Paradise
• Kale and Brussels Sprout Salad from Art of Natural Living
• Skillet Radish Bacon Salad from Cindy’s Recipes and Writings
• Strawberry Spinach Salad from Magical Ingredients
• The Best Potato Salad from Hezzi-D’s Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Post updated 7/30/22, photo above is the original.

One year ago: Bacon-Cheddar Cauliflower Chowder

SOUTHWESTERN OVEN-FRIED CHICKEN SALAD WITH AVOCADO DRESSING

Print

Yield: 4 servings Prep Time: 1 Hour 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1 ripe avocado, pitted and peeled
• 1 cup buttermilk
• 1/4 cup fresh cilantro
• 1/2 lime, juiced
• 1 tsp ranch seasoning powder
• 1/2 tsp garlic powder
• 1/2 tsp chipotle chili powder
• 1/2 tsp salt

CHICKEN

• 2 chicken breasts, butterflied
• 1 egg white, lightly beaten
• 1/4 cup bread crumbs
• 1 Tbsp taco seasoning

SALAD

• 2 hearts romaine, chopped
• 2 cups lightly packed spinach
• 1 cup cherry tomatoes, halved
• 1 carrot, shredded
• 1/4 cup thinly sliced red onion

Directions

1. Preheat oven to 425 degrees. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. While the oven preheats, prepare the dressing. Add all ingredients to blender and blend until smooth and creamy. Refrigerate for one hour.
3. For the chicken, put the egg white in a shallow bowl and beat until well blended. Combine bread crumbs and taco seasoning in a second shallow bowl. Dip the chicken into the egg then coat with the bread crumbs. Arrange on prepared rack and coat with cooking spray. Bake for 12-15 minutes or until golden.
4. In a large bowl, toss together the salad ingredients. Divide into four bowls, top with sliced chicken and dressing. Serve immediately with avocado slices and shredded cheddar cheese, if desired.

Source: Chicken adapted from The New Way to Cook Light. Dressing from Buns in my Oven.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You’ll love the fusion of food genres in these cheesy Mexican stuffed shells finished with your favorite toppings. It is an easy family favorite!

As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren.

My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.

Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning.

I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!

Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain.

My godmother made these Mexican stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself. Would be great paired with cilantro lime brown rice.

Loved this too? You may also enjoy my cheesy chicken quesadilla pie.

Post updated 8/21/22, photo above is the original.

MEXICAN STUFFED SHELLS

Print

Yield: 4-5 Servings Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb ground beef
• 1 pkg taco seasoning (or 2 Tbsp homemade)
• 4 oz. cream cheese
• 1/2 cup black beans, drained
• 16 jumbo pasta shells
• 1-1/2 cups salsa
• 1 cup taco sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 3 green onions, chopped
• Sour cream (or Greek yogurt)

Directions

1. Preheat oven to 350 degrees.
2. In a frying pan cook ground beef until no longer pink; drain grease then add taco seasoning and cream cheese, cover and simmer until cheese is melted. Add black beans and mix well. Set aside.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Stuff each shell with the meat mixture.
4. Pour salsa on bottom of 9×13 baking dish. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions and sour cream.

Source: Adapted slightly from My Recipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Whenever I go to a Mexican restaurant, I tend to gravitate towards certain items every time. One particular thing I enjoy ordering is a cheesy spinach and chicken dish (usually called Pollo Adobe). Inspired by a craving I decided to make single serving enchiladas stuffed with a similar blend of ingredients.

I made them slightly healthier by using whole wheat tortillas and Laughing cow cheese instead of queso and they hit the spot. I actually wish I had made a full-sized batch to have leftovers to enjoy, but thankfully it’s easy enough to make for the next time the craving strikes!

One year ago: Chocolate Peanut Butter Mug Cake

CHICKEN AND SPINACH ENCHILADAS

Serves 1

Ingredients:

1/2 cup chopped chicken

Large handful fresh spinach

2 Tbsp chopped red bell pepper

1.5 oz. (2 wedges) Laughing Cow garlic and herb light spreadable cheese

2 whole wheat tortillas

2 Tbsp shredded pepperjack

Large pinch dried or fresh cilantro (optional)

Sour cream or plain Greek yogurt (I used 0% Chobani)

Salsa

Directions:

1. Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.
2. In a small skillet, sautee the chicken until almost fully cooked. Add the spinach, cover and cook until wilted. Add pepper then stir in Laughing Cow cheese until melted and distributed.
3. Divide chicken mixture between the two tortillas, spreading down the center of each. Roll up and place seam-side-down in prepared baking dish. Top with pepperjack and sprinkle with cilantro.
4. Bake for 15-20 minutes or until golden. Serve immediately topped with sour cream (or Greek yogurt) and salsa.

Source: The Spiffy Cookie original

Meet Sloppy Joes Mexican-inspired cousin, Sloppy Joses topped with Avocado Cream and served with street corn casserole on the side.

Jump to recipe

Secret Recipe Clubbing time! This month I was assigned to Bobbi’s Kozy Kitchen and it is cozy indeed! With recipe like redneck eggs benedict and shrimp with tomatoes and feta cheese (except I would made it with chicken) my eyes were even comforted by the sheer appearance and thought of eating them. From the awesome list of recipes I decided upon her Sloppy Joses with Avocado Cream. I can never turn down a recipe featuring avocado!

In case you haven’t figured it out, the Sloppy Joses are a Mexican version of a homemade Sloppy Joe. Not only is this baby topped with an avocado cream sauce, but it’s made with bacon, jalapeno, and even beer. I even sprinkled some cotija cheese on top for fun since I had some handy. My favorite part was actually mixing the bits the dropped out from my sandwich into the potato salad I served it with (compliments of my dad, who gave it to me when he visited for my defense a week ago).

Twelve years later, I served them with skillet street corn which also benefitted from the same droppings.

Two years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar

SLOPPY JOSES WITH AVOCADO CREAM

Print

Yield: 4 Servings Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

AVOCADO CREAM

• 1 avocado
• 1/2 cup fresh cilantro
• 1/4 cup sour cream or nonfat plain Greek yogurt
• 1 lime, zested and juiced
• Salt and pepper

SLOPPY JOSE

• 1 Tbsp olive oil
• 4 slices bacon
• 1 lb. ground beef
• Salt and pepper
• 1 medium yellow onion, chopped
• 2 jalapenos, finely chopped
• 4 cloves garlic, minced
• 2 Tbsp taco seasoning
• 1/2 cup Mexican beer, room temperature
• 8 oz. can of tomato sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp hot sauce
• 4 rolls, toasted
• Crumbled cotija cheese, for topping (optional)

Directions

1. Place the cilantro, Greek yogurt, avocado, lime zest and juice in a food processor and pulse until smooth, scarping down the sides if necessary. Season with salt and pepper and if preparing ahead of time, reserve covered with plastic wrap pressed directly on top to keep from browning.
2. In a large skillet, heat olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel to drain. Drain all but 1 tablespoon of the grease from the pan.
3. Add the ground beef to the same pan and cook until browned, stirring with a spoon to crumble it; season with a little salt and black pepper. Crumble the bacon and add to the pan along with the onion, jalapeno, garlic, and taco seasoning. Cook, stirring, until the onion is softened, about 5 minutes.
4. In a medium bowl, whisk together the beer, tomato sauce, Worcestershire, and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until thickened to desired consistency.
5. Serve on toasted rolls and top with Avocado Cream and cotija cheese if desired.

Source: Adapted slightly from Bobbi’s Kozy Kitchen.

Post updated 8/25/2025, photo above is the original.

Did you really think I was going to forget to post on Single Serving Sunday? Actually, I am quite surprised I managed to pull together a recipe to post today. My time management skills must be ridiculously awesome this week despite the mayhem. So today while I am off enjoying Shiva’s post-wedding brunch, followed by a long haul back to Memphis, enjoy this taco stack!

One year ago: Buckeye “Cheese Ball”

Two years ago: Fluffernutter Blondies

CHICKEN TACO STACK

Serves 1-2

Ingredients:

4 corn tortillas

1/2 a (14.5 oz) can refried beans

1-1/2 Tbsp lime juice, plus more for garnish

1/2 jalapeno pepper, minced (seeds removed for less heat)

1/4 cup chopped cilantro, plus more for garnish

1 cups chopped cooked chicken

1/4 roasted red bell pepper, diced

3/4 cups shredded pepper jack cheese

1 scallion, sliced

1/2 avocado, sliced

Directions:

1. Preheat oven to 400 degrees.
2. Lightly coat a small baking pan with nonstick spray. Arrange the tortillas on the sheet and lightly coat with more nonstick spray. Place in the oven and bake for 3 minutes. Flip and bake 3 more minutes.
3. Meanwhile, in a medium bowl combine the beans, lime juice, jalapeno pepper and cilantro. Stir until well mixed.
4. Evenly spread the bean mixture over each tortilla. Top with chopped chicken, diced pepper, cheese and scallions. Carefully stack the tortillas on top of one another.
5. Place back into the oven for 20 – 30 minutes, or until the cheese is bubbly and the tortilla edges are golden and crispy.
6. Garnish with sliced avocado, cilantro leaves and fresh lime juice.

Source: Adapted slightly from Bev Cooks.

Change up your usual toppings and opt for and avocado-corn salsa, chipotle cream, and cotija cheese to make these Mexican hot dogs.

Jump to recipe

When grocery shopping I always bring reusable shopping bags and have never run into a cashier that seemed confused by them. However, half the time I bring them into other stores such as Target, Marshalls, etc. the cashier starts looking for a bar code tag even though the first thing I said to them upon approaching was “Hi, I am using my own bag today”.

Reusable bags are common enough these days to not have it be so odd to bring one into a regular department store. Besides, I’m not going to avoid plastic bags at the grocery store just to acquire them elsewhere. I do use them for my small bathroom trash can and really should work on an alternative, but I don’t need very many to meet that call to duty.

Which brings me to a cool thing happening on the west coast (other than my brother, sister-in-law and nephew moving there in a month) – bans on plastic bags! It started in San Francisco in 2007 and has slowly spread to other major cities over the years such as Los Angeles and Sacramento. Chicago, Portland and Dallas look like they might be next in 2013. So start busting out those reusable bags if you haven’t already!

And as I update this post 10 years later (2023), certain stores in Columbus, OH where I live now have started banning them. Evidently this trend did not spread quite as quickly as anticipated haha.

Oh and food? Yes you are here for food not my ramblings and I am here to tell you to make these Mexican hot dogs. They are regular turkey hot dogs topped with Mexican inspired deliciousness – which I actually recently learned usually involves bacon because in Mexico they think American put bacon on everything. Instead, these Mexican hot dogs are topped with a salsa made from corn, jalapeno, avocado and some seasonings.

But it doesn’t stop there. Next some chipotle peppers come out to play mixed with Greek yogurt for a perfect chipotle cream topping. Perfect served with a glass of a Mexican mango mocktail, street corn, and/or some spicy sweet potato fries, which are delicious dipped in any leftover cream (which totally happens when you forget to top your hot dog with it until halfway through your meal, hence the one photo below that actually has the sauce – ha!).

MEXICAN HOT DOGS WITH CORN SALSA AND CHIPOTLE CREAM

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CORN SALSA

• 1 cup corn kernels
• 1/2 jalapeño, seeded and diced
• 2 Tbsp diced red onion
• 1 Tbsp chopped fresh cilantro leaves
• 1 Tbsp freshly squeezed lime juice
• Pinch of sugar
• Pinch of salt
• 1/2 avocado, seeded, peeled and diced

CHIPOTLE CREAM

• 2 Tbsp Greek yogurt (I used 2% plain Chobani)
• 1/2 tsp adobo sauce from a can of chipotle peppers in adobo sauce, or more to taste

HOT DOGS

• 4 of your favorite hot dogs
• 4 hot dog buns
• Cotija cheese, for garnish

Directions

1. For the salsa: In a large bowl, add the corn, jalapeño, red onion, cilantro, lime juice, sugar, and salt, stirring until evenly distributed. Carefully fold in the avocado; set aside.
2. For the cream: In a small bowl whisk together Greek yogurt and adobo sauce; set aside.
3. For the hot dogs: Preheat grill to medium-high heat. Add hot dogs to the grill and cook until lightly browned, about 3-4 minutes a side.
4. To assemble the hot dogs, add hot dogs into each hot dog bun, top with corn salsa, a drizzle of chipotle cream, and crumbled cotija cheese.

Source: Adapted slightly from Damn Delicious.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 7/18/2023, photo above is the original.

Cheese balls are great party dips because not only are they delicious, they look fun! Today I am sharing a rare breed of cheese balls – avocado. I served this along with the taco bar I talked about yesterday, and it tastes like a creamier version of guacamole due to the use of cream cheese. But it wasn’t just any old guacamole ball because I threw in corn, cotija cheese and chipotle peppers. This cheese ball also made an appearance at my friend’s bachelorette party/weekend in Toronto and everyone was hovering around it until it was all gone. Would definitely be great for the upcoming July 4 holiday as well!

Speaking of bachelorette parties, I actually attended two on back to back weekends which is why I’ve been a bit MIA from social media. The first was in Columbus, OH. We went swimming/diving/water sliding at an Olympic size pool because it was a gorgeous day to be outside and hot enough to find a large bowl of water very appealing (it was like I carried the heat of Memphis up with me), then afterwards had a casual dinner and a fun night out just like the old days in our undergrad years. Yet somehow I failed miserably at getting many photos – so unlike me :-(.

The following weekend was a bit more involved. I hauled myself up even further north to Toronto where we toured a distillery, learned Bollywood dancing, shopped around some markets, flew on a trapeze (video on FB), and finished the weekend off with a nice dinner out and a VIP table at a club downtown. Then I got to drive allll the way back down to Memphis to my attention-deprived cat.

If that wasn’t enough, the week in between those two weekends I started writing the into to my dissertation. Talk about lots of work that needs to be done. After the past week and a half, I think I could sit down in front of this cheese ball and eat just that for dinner. Then again, I may never fit into those bridesmaid dresses if I keep eating like I have this past week!

One year ago: Red, White & Berry Shortcakes

Two years ago: Mojito Fruit Dip

AVOCADO CHEESE BALL

Makes 1 cheese ball

Ingredients:

2 (8 oz.) packages reduced fat cream cheese, softened

1/2 cup crumbled cotija cheese

1 lime, juiced

2 large avocados, peeled and diced

1/3 cup corn kernels

2 chipotle chile peppers in adobo sauce, minced

1/4 cup chopped cilantro

1 clove garlic, minced

Salt and pepper

1/3 cup finely chopped cooked turkey bacon

1 Tbsp chili powder

Tortilla chips

Directions:

1. In a large bowl, blend together the cream cheese, cotija cheese and lime juice.
2. Stir in avocado, corn, chipotle chile peppers, cilantro and garlic. Season with salt and pepper to taste.
3. Form into a ball with hands (refrigerate first if too soft). Wrap in plastic wrap, place in a bowl to hold it’ shape and refrigerate.
4. When ready to serve, mix chili powder and chopped bacon and place in a shallow dish.
5. Roll cheese ball in mixture and serve with tortilla chips.

Source: Adapted from La Fuji Mama and Nibbles & Feasts.