Cinco De Mayo Recipes
posted by 8 years ago

SPIKES’ Spicy Cheese Roll-Ups


1-8 oz package cream cheese, softened

2 Tbs. SPIKES' Queso Dip

1/2 c. grated cheddar cheese

1 small can sliced black olives

1 small can diced green chili peppers

2 Tbs. SPIKES' Salsa

1/2 tsp. cayenne pepper

1/4 tsp. paprika

1 tsp. Italian seasoning

1 clove garlic, minced

1 Tbs. onion, diced small

1 Tbs. fire roasted red peppers, chopped

Gluten free tortillas


In a mixer, blend first 12 ingredients together, stopping mixer to scrape down bowl once or twice. Spread about a 1/4" thick layer of the cream cheese mixture on each gluten free tortilla. Tightly roll up and wrap in plastic, and refrigerate overnight. Slice up each roll into 1" pieces.

Cool Taco Salad


1 lb. lean ground beef

1 envelope gluten-free taco seasoning

4 Tbs. Philadelphia cream cheese light

4 Tbs. Breakstone’s sour cream

4 Tbs. SPIKES’ Medium Salsa

4 Food for Life Brown Rice Tortillas

2 c. lettuce, shredded

1 tomato, diced

½ c. reduced-fat cheddar cheese, shredded


Preheat oven to 400 degrees. In a skillet, brown ground beef over medium heat until no longer pink; drain off any excess fat. Add water and ½ of the taco seasoning to the beef and simmer for 3 minutes. Remove from heat and set aside to cool slightly. Cut each tortilla into wedges and place on a baking sheet. Bake for about 5 minutes, or until lightly browned. While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream and salsa in a bowl; mix well. Divide and spread this mixture onto 4 plates. Spoon a portion of the beef over the sour cream mixture, and top each with the lettuce, tomato and cheddar cheese. Place the baked tortilla wedges on each plate, serve and enjoy.

Mexican Chicken Penne


16 oz. Schar Penne pasta

2 c. cubed cooked chicken

1 ¼ c. SPIKES’ Salsa Con Queso

½ c. milk

¼ tsp. salt

1 can black beans, rinsed and drained

1 large tomato chopped

3 green onions, sliced

¼ c. shredded cheddar cheese


Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. Drain pasta; add to chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese.

Mexican Casserole


1 (16 oz.) can Amy's Organic Refried Black Beans

¾ onion, diced

5 Sonoma Gluten Free Wheat Free Wraps

1 c. SPIKES’ Mild Salsa

2 c. shredded Cheddar or Colby Jack cheese


Preheat oven to 375 degrees. Spray a 9-inch pie pan with non-stick cooking spray. In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes. Place one tortilla in the bottom of the greased pan. Spread about 1/3 c. of the bean mixture over it. Layer a few Tbs. of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. Repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese. Bake until the cheese is melted, approximately 15-20 minutes.

Corn Tortilla Nachos


1 lb. Ground beef

1 package gluten free taco seasoning

¾ c. water

¾ lb. processed cheese like Velveeta, cubed

8 oz. shredded Cheddar cheese

sour cream for garnish

2 Roma tomatoes, chopped

2 green onions, chopped

1 (4 oz.) can diced green chilies, drained

½ avocado, diced

1 Tbs. black olives, sliced

1 package gluten free corn tortillas

1 can Amy's Organic Refried Black Beans

SPIKES’ Picante Salsa


Preheat oven to 350 degrees. In a large skillet, brown the ground beef then stir in the seasoning packet. Add the water and simmer for 5 minutes. Heat refried beans on the stovetop or in the microwave. Place a small amount of vegetable oil in a large skillet over medium-high heat. After the oil has heated, place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it cook for another 15 seconds. Repeat the process with the remaining tortillas. Drain the tortillas on a clean paper towel once they have been cooked. After the tortillas have drained, arrange them on a cookie sheet. Spread a thin layer of beans on the tortillas, followed by a layer of beef and cheese. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or serving platter and garnish them with the sour cream, tomatoes, green onions, chilies, avocado and olives.

Pulled-Pork Tacos


2 c. SPIKES’ Medium Salsa

2 Tbs. chili powder

2 Tbs. dried oregano

2 Tbs. unsweetened cocoa powder

Coarse salt

1 (2 ½ lb.) boneless pork shoulder, trimmed of excess fat

18 gluten free corn tortillas

½ c. fresh cilantro sprigs

¼ c. sour cream

1 lime, cut into wedges


In a 4 to 6 quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 tsp. salt. Add the pork and turn to coat. Cook covered, on high for 4 to 5 hours or on low for 7 to 8 hours, until the meat is tender and pulls apart easily. Twenty minutes before serving, heat oven to 350 degrees. Stack the tortillas, wrap in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir back into the liquid in the slow cooker . Serve with the tortillas, cilantro, sour cream, lime and extra salsa.

Mexican Taco Stew


½ lb. lean ground beef or turkey

1 medium onion, chopped

2 cloves garlic, finely chopped

2 Tbs. gluten free taco seasoning

2 c. Swanson Natural Goodness Chicken Broth

1 large zucchini or summer squash, cut into small cubes

1 (15-ounce) can black beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes

1 c. frozen corn kernels

1 c. SPIKES’ Mild Salsa


Brown meat in a large pot or Dutch Oven over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning, stir to blend. Add remaining ingredients and simmer covered, stirring occasionally, for 15 to 20 minutes.

Twice-Baked Tex-Mex Potato


1 (10- to 12-ounce) Russet Potato

1 Tbs. sour cream

1/2 c. canned refried pinto beans, warm

Salt to taste

¼ tsp. ground cumin

2 to 3 Tbs. grated cheddar cheese

¼ c. SPIKES’ Medium Salsa

1 green onion, thinly sliced


Preheat oven to 400 degrees. Prick potato all over with fork and arrange on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. Meanwhile, preheat broiler. Cut potato in half and scoop about ½ cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Use bean mixture to refill both sides of potato, then top with cheese and return to baking sheet or place in a small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onion. Serves 2.

Chicken Tostada Salad


4 c. lettuce, shredded

1 medium tomato, cut into wedges

½ c. reduced-fat, gluten free Ranch salad Dressing

¼ c. sliced ripe olives (optional)

2-3 Tbs.SPIKES’ Restaurant Style Salsa

4 gluten free tostada shells

2 packages Purdue Short Cuts Carved Chicken Breast – Southwestern Style

½ c. Kraft Natural Shredded Cheese - Mexican Cheddar Jack


In a large bowl, combine the first five ingredients. Divide among tostada shells. Top with chicken, and sprinkle with cheese.

Banana Quesadillas


1 lb. cream cheese, at room temperature

1/2 c. confectioners' sugar

2 ripe medium bananas, peeled

10 gluten free, flour tortillas

4 Tbs. butter

2 1/2 c. caramel sauce, warm

4 medium bananas

Whipped cream

Fresh mint sprigs


In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 c. of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large sauté pan, over medium heat, melt 1 Tbs. of the butter. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 c. of the warm caramel sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint.

The following recipes and provided by Tito’s Handmade Vodka

Tito’s Bloody Mary

2 oz. Tito’s Handmade Vodka

4 oz. Campbell's® Tomato Juice

4 dashes Lea & Perrin's® Worcestershire Sauce

3 dashes TABASCO® Brand Habanero Pepper Sauce

Pinch of kosher salt

Pinch of coarse ground pepper

Juice of a fresh lemon


Build in a glass, garnish with a cucumber slice and enjoy!

Tito’s All-Time Favorite


1 shot Tito’s Handmade Vodka

1/2 c. sparkling mineral water

Slice of orange

Slice of lime



Build in glass, mix and enjoy!

tags:  cinco de mayo, mexican, spike's, Cinco De Mayo Recipes
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