Cinco de Mayo recipes with French flair

May 1, 2008 at 2:25 p.m. ET

Cinco De Mayo commemorates the battle of Puebla which was fought between the Mexicans and the French, so what better way to celebrate than by fusing the two cuisines into one great meal. Preparing these simple and delicious recipes is the perfect way to mark the festivities and will leave you plenty of time to make margaritas.

Cumin Spiced Pumpkin Tacos

Fusion Recipes for Cinco de Mayo

Cumin Spiced Pumpkin Tacos

Makes 12 servingsIngredients:
2 tablespoons vegetable oil
2 cups cubed fresh pumpkin
1/2 cup vegetable stock
1 tablespoon ground cumin
Salt and ground black pepper to taste
12 flour or corn tortillas, warmed
3/4 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced ripe avocado
3 tablespoons chopped fresh cilantroDirections:
Heat oil in a frying pan over medium heat. Sauté pumpkin for 2 to 3 minutes. Mix in the stock, cumin, salt and pepper. Sauté 5 to 7 minutes, until pumpkin is fork tender. Spoon mixture evenly into tortillas and top with tomato, onion, avocado and cilantro.
Mango and Apple Guacamole

Mango and Apple Guacamole

Makes 12 servingsIngredients:
2 ripe avocados, peeled, mashed
1/2 cup diced sweet onion
3 tablespoons pomegranate seeds
2 tablespoons diced mango
2 tablespoons diced apple
1 teaspoon chopped habanero chile
Salt to taste
Tortilla chipsDirections:
Mash avocados in a molcajete (if you have one) or in a bowl with a fork. Add in the remaining ingredients and mix, trying to not mash pomegranate seeds or fruit. Season with salt to taste. Serve with chips.

Tamale Casserole

Makes 8 servingsIngredients:
1 pound lean ground beef
1 jalapeno pepper, seeded and diced
2 cups frozen corn, thawed
1 (28-ounce) can diced tomatoes, undrained
1 1/2 cups fat-free milk
1 cup cornmeal
1 (4-ounce) can chopped green chilies, drained
1 (2.25-ounce) can sliced ripe olives, drained
2 egg whites, lightly beaten
1 (1.25-ounce) package reduced-sodium taco seasoning
Cooking spray
1 cup shredded reduced-fat Cheddar cheese
1 cup salsaDirections:
1. Preheat oven to 350 degrees F. and spray a (13- X 9-inch) casserole dish with nonstick cooking spray.2. Sauté beef and jalapeno over medium heat until beef is not pink. Drain out the fat. Mix in the corn, tomatoes, milk, cornmeal, chilies, olives, egg whites, and taco seasoning. Spoon mixture into casserole dish.3. Bake for 40 minutes, uncovered. Sprinkle cheese on top of casserole and bake an extra 5 minutes or until cheese is melted. Take casserole out of oven and let rest for 10 minutes. Serve with salsa.Vanilla Margaritas

Vanilla Margaritas

Makes 5 servingsIngredients:
1 (6-ounce) can frozen limeade
3/4 cup tequila
3/4 cup triple sec
2 tablespoons confectioners' sugar
1 pinch salt
Few drops of pure vanilla extract
2 cups iceDirections:
Add all ingredients to a blender. Blend until smooth. Serve in salt rimmed glasses.

Avocado Lime Cheesecake

Makes 8 servingsIngredients:
1 1/2 cups light cream
3/4 cup granulated sugar
1 1/2 ripe avocados, peeled and pitted
2 (3-ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8-inch) prepared graham cracker crustDirections:
1. Heat cream in a small pot over medium heat until it simmers slightly. Take pot off of heat and stir in sugar until it dissolves. Pour mixture into a bowl and let cool.2. Blender avocado and cream cheese in a blender or food processor until smooth. Blend in limejuice. Whisk cream cheese mixture into the cooled cream mixture until fully combined and smooth.3. Pour mixture into the piecrust and freeze at least 3 hours before serving. Top with whipped cream and fresh avocado slices.

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