Happy Cinco de Mayo! Let’s do Happy Hour. I’m thinking a Rumarita & Baked Enchilada Chips to celebrate the Mexican holiday that observes the day of the Battle of Puebla; in which the United States celebrates Mexican heritage and pride.
Our family loves Mexican Food and we typically partake in some fashion at least a couple times a week. One of our favorite simple Mexican appetizers to make is Baked Enchilada Chips.
Black Beans (drained/rinsed), Jalapenos, Black Olives
Preheat oven to 375*. Spray Stoneware/Pyrex with Cooking Spray (can be individual dishes or a 9×12 baking pan). Add two layers of the first three ingredients in this order Chips, Enchilada Sauce, Cheese, include any optional ingredients to each layer. Bake at 375* for 12 minutes. Top with Sour Cream & enjoy. Serves four.
Now while those Enchilada Chips are baking let’s create that Rumarita!
A Rumarita is a delightful frozen concoction that could be considered a cousin of the Margarita. The Tequila in a typical Margarita is replaced with Rum creating a Rumarita.
– 1 Can Frozen Bacardi Mixers Margarita
– 1 Can Water (use the Bacardi Mixers Can)
– 1 Cup Frozen Strawberries
– 1 Shot Bacardi Limon
(or original Bacardi Rum for less lime/citrus flavor)
Blend all ingredients listed together in Blender. If a different consistency is preferred add ice or water to achieve; add more alcohol if desired.
Makes two 16 ounce Rumaritas.
For some other great blog reads and recipes check out Huckleberry Love Much Ado About Monday posts. You’ll find some delicious looking Cinco de Mayo ideas like Homemade Salsa by Kleinworth & Co and a One Pan Mexican Meal post from Broke & Bougie. The Posed Perfection Blog posted a dessert recipe on Skip to My Lou for Sopapilla Cheese Cake – YUM.