Happy Cinco de Mayo, all! We rang in the festive holiday a little early this week and just had so much fun with our beaus, some homemade guacamole and baked chimichangas. (For a healthy version, check out this recipe.) Before leaving for work in the morning, chicken, diced jalapenos and salsa verde went in the crockpot and cooked for eight hours. The best way to cook chicken verde.
To keep it fresh and spicy, the appetizer portion consisted of grilled onions and jalapenos, salsa and homemade guacamole. Inside the chimichangas, we had orange and yellow bell peppers, onion, cheese and the chicken verde. Baked in the oven for 30 minutes and ta-da…so delicious! And of course, no Cinco de Mayo is complete without margaritas to spice up your evening. Try our spicy margarita recipe if you like an extra kick!
Hope you’re all celebrating with tacos and margaritas!
XX,
H & A
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