What’s for Dinner? Cinco de Mayo style

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Classic Margaritas
Real Simple

Serves 4
Hands-on Time: 15m
Total Time: 15m

  • 3/4 cup tequila
  • 1/2 cup fresh lime juice (from 4 to 6 limes)
  • 1/2 cup Triple Sec or Cointreau
  • 1 lime, sliced
  • kosher salt (optional)
1. In a medium pitcher, combine the tequila, lime juice, Triple Sec, and 1/2 cup water.
2. If desired, rub the rims of 4 glasses with a lime slice and dip in salt to coat. Serve the margaritas in the prepared glasses over ice and garnish with the lime slices.

Chicken Quesadilla Pie
Real Simple

Serves 4
Hands-on Time: 15m
Total Time: 40m

  • 1 10-ounce can green or red enchilada sauce
  • 1/4 cup heavy cream
  • 4 8-inch flour tortillas
  • 2 cups (8 ounces) grated Monterey Jack, plus 1/4 cup for the top
  • 1 3 1/2- to 4-pound rotisserie chicken, shredded
  • 1/2 small red onion, finely chopped
  • 1 zucchini, quartered lengthwise and thinly sliced
  • 1 cup salsa
  • 1 avocado, diced
  • 1 cup fresh cilantro leaves
1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
4. Slice into wedges and serve with the salsa, avocado, and cilantro.

For a vegetarian version of this pie, replace the chicken with 2 cups fresh corn (or frozen corn that has been thawed and patted dry).