Cinco de Mayo. . . but not.

Last week, I had a lovely dinner with an old friend at the Border Cafe. I had only been there once before, back in high school, so I was interested in trying it out again. One word: YUM! The only problem with going to the Border Cafe was that it left me craving MORE Mexican food. So the very next night, I decided to make my own.

I've never made quesadillas, but you know, cheese and tortillas. . . not that difficult. Looking to make it more interesting, I made black bean and corn quesadillas, with monterey jack and cheddar cheese. They took all of about five minutes. I made them as I cooked them, right on my electric griddle, with just a little canola oil. I flipped them only once, and as soon as I did, added a little more cheese on top while it was warm. I then covered them lightly with foil just to keep the heat in and melt the cheese on top. I served them with salsa, guacamole, and tortilla chips -- all care of Whole Foods.

For an easy side dish, I made Rice a Roni (yes. . .) Spanish Rice. You can either make it with a 14.5 ounce can of diced tomatoes or a 16 ounce jar of salsa. I went with the salsa. Talk about semi-homemade. . .

What's a Mexican meal without a good margarita? Now this whole meal was a little spur-of-the-moment. I was thinking about it while I was at work, and actually bought what I thought I might need on my way home. I thought in my head that I had some frozen limeade concentrate from the last time I made margaritas. I was wrong. What I did have was some Mango Tango. . . for Scott. Luckily, at the time I needed something to mix with my tequila and triple sec, Scott had merely tasted the Mango Tango. He thankfully decided it was giving him a stomach ache. So I had a Mango Tango Margarita. . . and a very good evening.