Happy Cinco de Mayo, folks! It’s fiesta time!!

Mexican food is so colorful, fun and bursting with flavors, whether it is loaded with cheese or smothered in zesty cilantro lime! I love to cook them all from tacos, nachos, fajitas, enchiladas, to salsas, quesos, soups, and more!

Thinking of a last minute idea to whip up something quick and enjoy it with a glass of margarita on the rocks tonight? How about vegetable quesadillas with mango salsa!! Just the thought of it makes me drool:)

Salsa Recipe                                          Servings: 2                                     Time: 10 minutes

Ingredients

1 mango, semi ripe, chopped

½ red onion, chopped fine

½ jalapeno pepper, chopped

1 tbsp. cilantro, chopped

¼ tsp. garlic powder

¼ tsp. cayenne powder

1/2 tsp. fresh lime juice

salt to taste

Method

Mix all of the ingredients gently and enjoy!

Quesadilla recipe                       Servings: 2                                     Time: 20 minutes

Ingredients

2  Whole-wheat tortillas

4  white mushrooms, sliced

1/2 zucchini, sliced thin

½ red onion, sliced

1 cup Mexican cheese

2 tsp. oil

½ tsp. fresh cracked black pepper

½ jalapeno, chopped

salt to taste

Method

1. Heat the oil in a skillet over a medium heat.
2. Add onions, zucchini, bell peppers and mushrooms and cook for about 4 to 5 minutes on medium high heat.
3. Add the garlic and jalapeno and cook for another minute.
4. Add salt and pepper and sauté. Turn the heat off.
5. The vegetables should still have some crunch on them.
6. Brush some oil on one side of the tortilla.
7. Heat a flat non-stick pan or griddle and lay the tortilla with oil side down.
8. Sprinkle cheese on half of the tortilla.
9. Spoon 1/2 of the vegetable mixture on top of cheese.
10. Sprinkle some more cheese on top of the vegetable, then fold the tortilla in half.
11. Gently flip over and cook until the cheese is melted.
12. Slice into half or quarters depending on the size of the tortilla.
13. Enjoy with salsa and a dollop of sour cream!