Cinco de Mayo Inspired Sheet Pan Nachos, Margaritas and Mexican Bread Pudding

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There is no holiday more festive and vibrant than Cinco de Mayo! One of my favorite dishes is to make a pot of authentic Mexican Carnitas, then reinvent the leftovers into Tacos, Pozole, pulled pork Nachos and always serve a hibiscus margarita! This video shows how I make them all, plus a decadent Mexican bread pudding!

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Sheet Pan Nachos

Ingredients

Units Scale
  • 12 corn tortillas, quartered
  • 3 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp taco seasoning
  • 2 cups shredded Mexican blend cheese
  • 1 cup shredded pork carnitas
  • 1 can black beans, drained and rinsed
  • 1 large roma tomato, seeded and diced
  • 2 green onions, sliced thin
  • 1 small yellow bell pepper
  • 2 avocados, sliced
  • 1/4 cup chopped cilantro
  • 1 jalapeño, sliced (optional)

Instructions

  1. Heat oven to 350 degrees. Place quartered corn tortillas on a parchment lined baking sheet, sprinkle with avocado oil, salt and taco seasoning and toss to coat
  2. Bake tortilla chips for 8-10 minutes or until crispy and brown
  3. Remove from oven and top with shredded carnitas and cheese and bake again for 3-5 minutes, watching the see when cheese melts
  4. Remove from the oven and allow to cool slightly before topping with black beans, tomato, bell pepper, green onion, avocado, cilantro and jalapeño. Serve directly from the sheet pan!

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Mexican Banana Bread Pudding

  • Author: Roni Proter
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 6

Ingredients

Units Scale
  • 2 cups heavy cream (or banana milk)
  • 1 challah bread loaf cubed into 1-inch cubes
  • 1/3 cup honey
  • 1 tbsp Mexican vanilla
  • 3 large eggs
  • 3 large egg yolks
  • 1 tsp cinnamon
  • 2 bananas, one sliced
  • 1/3 cup granulated sugar
  • Butter for greasing the pan
  • Powdered sugar, optional for dusting

Instructions

  1. In a large mixing bowl, whisk the eggs and egg yolks.
  2. Add the cream, honey, vanilla and cinnamon and whisk until the honey dissolves
  3. In a small mixing bowl, mash one banana and add it to the large mixing bowl
  4. Add the cubed bread, toss in the mixture and allow to soak for at least 30 minutes or overnight
  5. Grease one large baking dish or six small ramekins and pour the bread pudding mixture into the baking dish. Sprinkle with sugar and bake at 350 for 40 minutes for one large baking dish or 20 minutes for individual ramekins. Cool slightly and top with the other banana, sliced and dust with powdered sugar, if desired.

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Hibiscus Margarita

  • Author: Roni Proter
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1

Ingredients

Units Scale
  • 2 oz blanco tequila I used Don Julio)
  • .5 oz fresh Cava orange juice (can use lime juice)
  • 1 tsp honey
  • 2 oz Hibiscus tea – recipe to follow
  • Topo Chico or soda water to top
  • Ice

Instructions

  1. Make the hibiscus tea – boil 1 1/2 cups water and place in a heat proof measuring cup with 1/4 cup dried hibiscus flowers. Let steep for five minutes, then add 1/2 cup of ice and allow to melt before straining into a glass jar. Refrigerate for at least 15 minutes or until cold.
  2. In a cocktail shaker, combine tequila, orange juice and honey and stir until the honey is dissolved. Add hibiscus tea and ice and shake vigorously for 30 seconds. Strain into an old-fashioned cocktail glass, filled with ice. Serve with a slice of orange.

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Share a photo and tag us @DinnerReinvented — we can’t wait to see what you’ve made!

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