Cinco de Mayo

My Cinco de Mayo menu tonight consists of Crock Pot Carnitas topped with Guacamole & Cheese, Calabacitas

and this sweet finish...

Shelly's Banana Quesadillas

1/3 cup Ricotta Cheese
2 oz. Cream Cheese. softened
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1 ripe Banana, mashed
dash of cinnamon
2 Mission Carb Balance Whole Wheat Fajita Size Tortillas
1 teaspoon Butter (or non-stick spray)
2 Tablespoons SF Caramel sauce, warmed (I used Smucker's)

In a bowl of an electric mixer, beat the cheeses until smooth. Add the syrup, banana, and a dash of cinnamon and continue to beat until smooth. Spread the filling over half of each tortilla. Fold the other half over the filling and press slightly. Refrigerate until the filling sets, about 15 minutes. Spread butter on each quesadilla (or spray pan with non-stick oil spray) and grill until golden. Nuke the caramel sauce for 25 seconds. Drizzle the warm caramel over each quesadilla. Makes 2.

This filling is great to eat as is but it takes on a whole new life warmed. It's like stuffed french toast meets crepe meets flan.

FYI: Cinco de Mayo is not Mexican Independence Day (that's September 16th) it actually commemorates the Battle of Puebla, a victory over the French. They don't really celebrate it in Mexico. Americans have made it a celebration of Mexican culture and food (and cerveza.)

I owe my life to Mexico (awesome Mexican doctors, nurses, and hospitals) so any chance I get to celebrate that country and it's people I will. I so need a vacation in Mexico that does not involve stitches and drains.

More Eggface Mexican favorites:

Shelly's Beef Fiesta Bites
Shelly's Mexican Lasagna
Shelly's Chili Relleno Casserole with Chicken
Taco Salad