Cinco de Mayo is coming up this week. I’m planning on having at least one margarita to celebrate the occasion. From recipes to cocktails, and fun ideas for the kids, I have a roundup of Cinco de Mayo party ideas to share with you today.

• Why not let the kids have a good time with a Kid’s Fiesta Party?
• One of my favorite south of the border recipes is Beef and Bean Enchiladas.
• Looking for some Cinco De Mayo recipes? Baked Chipotle Chicken Flautas would be a wonderful addition.
• Fiesta Green Chile and Cheese Bread Puddings puts a fun twist on a traditional dish.
• Looking for some cocktail ideas? How about some Cinco de Mayo cocktail recipes featuring tequila.
• Mexican flag dip will add the perfect finishing touch.
• More ideas for your Mexican Fiesta.

Are you planning a party for Cinco de Mayo?

Do you celebrate Cinco De Mayo at your house? We don’t have a huge celebration here, but we do usually try to head out to our favorite Mexican restaurant, or make a few Mexican favorites here at home. I have a couple new recipes I think I might try for our Cinco De Mayo celebration this year, including this recipe from Mission Foods.

Baked Chipotle Chicken Flautas

Serving Size: 5

Ingredients:

• 2 cups diced cooked chicken breast meat
• 1 (10) ounce can of reduced-fat & sodium cream of chicken soup
• 1/3 cup reduced-fat sour cream
• 1 (4) ounce can of diced green chile peppers, undrained
• 1 teaspoon ground chipotle pepper
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of ground coriander
• 2 tablespoons chopped fresh cilantro
• 10 Mission small flour tortillas
• 2 teaspoons canola oil mixed with 1/2 teaspoon of ground chipotle pepper

Directions

1. Preheat the oven to 450 degrees F.
2. Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium-sized saucepan. Heat over medium heat until hot. Remove from heat.
3. Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
4. In a small bowl, mix together the canola oil and ground chipotle pepper.

Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. Remove toothpicks and slice each flauta on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro and serve with low-fat sour cream and salsa.

I’m a fan of any recipe with cilantro in it. I think I’m a cilantro addict! I can’t wait until I’m snipping it fresh from the garden again in a few weeks.

Today I have a traditional Mexican dish with a cheesy twist to help you celebrate Cinco de Mayo this year. This unique recipe for individual Fiesta Green Chile and Cheese Bread Puddings is created by blending traditional Mexican spices with green chiles, California Monterey Jack and tangy sharp California Cheddar cheese.

I don’t know about you, but I’m always ready for a dish that features cheese!

The recipe is created using a muffin pan to create savory individually portioned bread puddings.  Add fresh guacamole, chips, salsa and a crisp green salad with jicama, or corn and California Cotija cheese to complete your Mexican feast. Can you say yum! Ole!

This recipe was provided courtesy of Real California Milk, you can visit their website for even more great recipes.

Fiesta Green Chile & Cheese Bread Puddings
Makes 12 servings

• 5 large eggs
• 1 cup whole milk
• 2/3 cup heavy cream
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 3/4 cup (21/2 ounces) loosely packed coarsely shredded California sharp Cheddar cheese
• 1/2 cup (11/2 ounces) loosely packed coarsely shredded California Monterey Jack cheese
• 2 tablespoons canned diced green chiles
• 61/2 cups trimmed and cubed (3/4-inch) day-old French or Italian bread

Adjust rack to lower third of oven. Preheat oven to 350 degrees F. Generously butter 12
(23/4-inch, scant 1/2-cup capacity) muffin tin cups or ramekins.

In a large bowl, whisk the eggs, milk and cream to blend thoroughly. Mix in the chili powder,salt, cumin and oregano, then mix in the cheeses and chiles. Add the bread; mix thoroughly.

Divide the mixture evenly among the muffin tin cups.

Bake 25 to 30 minutes, or until a knife blade inserted into the centers comes out clean. Cool 5 to 10 minutes. Slide a knife blade around puddings to loosen them; lift out of molds with a small spatula.

Serve warm or at room temperature.