In Mexico, Cinco de Mayo commemorates Mexico's victory over the French forces at the Battle of Puebla on May 5th, 1862. In the United States it has become a tradition to enjoy a margarita along with guacamole, a taco or a quesadilla.
The Cactus Pear Margarita and the Prosciutto di Parma- Black Pepper Quesadillas with Rosemary Oil is a unique and refreshing way to celebrate this holiday! Happy Cinco de Mayo!
Cactus Pear Margarita
adapted from
The Oprah Magazine Cookbook
Ingredients
8 ounces white tequila
4 ounces orange flavored liquor
4 ounces cactus pear juice
2 ounces freshly squeezed lime juice
1 cup ice cubes
lime wedge to garnish
coarse salt (optional) for garnish
1. Place the tequila, orange liquor, cactus pear and lime juices and ice into a blender and pulse until smooth.
2. If using salt for garnish, rub a lime wedge around the rims of the glasses and dip the rims into the saucer of coarse salt.
3. Divide the mixture into 4 margarita glasses, garnish each with a lime wedge.
Mango nectar or thawed cranberry juice concentrate can be substituted for the cactus pear juice.
Prosciutto di Parma - Black Pepper
Quesadillas with Rosemary Oil
adapted from
The Oprah Magazine Cookbook
Rosemary Oil
1 cup extra-virgin olive oil
1/4 cup fresh rosemary leaves
1/4 cup fresh chopped chives
salt and freshly ground pepper
Quesadillas
24 6 inch flour tortillas
1 1/4 pounds fresh mozzarella, shredded
1 small red onion, finely sliced, rinsed and dried
2-3 tsp. coarsely ground black pepper
Olive oil
1/2 cup grated Parmesan cheese
32 very thin slices prosciutto di Parma
1. Combine the oil, rosemary, chives and a pinch of salt and pepper in a food processor and process until smooth. Pour through a fine strainer, store in the refrigerator until ready to use.
2. Preheat the oven to 450 degrees F. Place 16 tortillas on an ungreased baking sheet. Spread the mozzarella, onion and coarse black pepper evenly on each and season to to taste with salt and pepper. Layer the prepared tortillas, 2 per stack, then top with the last 8 tortillas (you will have 3 layers). Brush the quesadillas lightly with olive oil and sprinkle with Parmesan. Bake for 8 to 12 minutes or until the tortillas are golden brown, and the cheese has melted.
3. Cut into quarters, top each with 1 slice of prosciutto and drizzle with rosemary oil.
follow Anne on twitter and Instagram @AnneFretz
The Cactus Pear Margarita and the Prosciutto di Parma- Black Pepper Quesadillas with Rosemary Oil is a unique and refreshing way to celebrate this holiday! Happy Cinco de Mayo!
Cactus Pear Margarita
adapted from
The Oprah Magazine Cookbook
Ingredients
8 ounces white tequila
4 ounces orange flavored liquor
4 ounces cactus pear juice
2 ounces freshly squeezed lime juice
1 cup ice cubes
lime wedge to garnish
coarse salt (optional) for garnish
1. Place the tequila, orange liquor, cactus pear and lime juices and ice into a blender and pulse until smooth.
2. If using salt for garnish, rub a lime wedge around the rims of the glasses and dip the rims into the saucer of coarse salt.
3. Divide the mixture into 4 margarita glasses, garnish each with a lime wedge.
Mango nectar or thawed cranberry juice concentrate can be substituted for the cactus pear juice.
Prosciutto di Parma - Black Pepper
Quesadillas with Rosemary Oil
adapted from
The Oprah Magazine Cookbook
1 cup extra-virgin olive oil
1/4 cup fresh rosemary leaves
1/4 cup fresh chopped chives
salt and freshly ground pepper
Quesadillas
24 6 inch flour tortillas
1 1/4 pounds fresh mozzarella, shredded
1 small red onion, finely sliced, rinsed and dried
2-3 tsp. coarsely ground black pepper
Olive oil
1/2 cup grated Parmesan cheese
32 very thin slices prosciutto di Parma
1. Combine the oil, rosemary, chives and a pinch of salt and pepper in a food processor and process until smooth. Pour through a fine strainer, store in the refrigerator until ready to use.
2. Preheat the oven to 450 degrees F. Place 16 tortillas on an ungreased baking sheet. Spread the mozzarella, onion and coarse black pepper evenly on each and season to to taste with salt and pepper. Layer the prepared tortillas, 2 per stack, then top with the last 8 tortillas (you will have 3 layers). Brush the quesadillas lightly with olive oil and sprinkle with Parmesan. Bake for 8 to 12 minutes or until the tortillas are golden brown, and the cheese has melted.
3. Cut into quarters, top each with 1 slice of prosciutto and drizzle with rosemary oil.
follow Anne on twitter and Instagram @AnneFretz
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