Cinco de Mayo

Chimichangas, guacamole and sangria



Chimichangas

2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
2 cup shredded cheddar cheese
4 green onions, chopped with some tops (about 1/2 cup)
1 can Black Beans
1 can Corn
1 small can of Jalapenos
1/2 c chopped cilantro

10 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving

1-Mix chicken, picante sauce or salsa, cumin, oregano, beans, corn, cilantro, cheese and gr. onion.

2-Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3-Fold opposite sides over filling.
4-Roll up from bottom and place seam-side down on a baking sheet.
5-Brush with melted margarine.
6-Bake at 400°F for 25 minutes or until golden.
7-Garnish with additional cheese and green onion and serve salsa on the side
picante sauce, for serving

Guacamole

Combine all ingredients:

2 Avacados
1 Tomato
2 Green onions
1/4 c chopped Cilantro
2 cloves of garlic minced
Juice from 1 lemon
S+P

Sangria

Combine all ingredients in a pitcher:

1 Mango
1 lime
1 orange
1 c raspberries
2 cans gingerale
1/2 bottle or more of red wine.