Tag Archives: Margarita

Spicy Cantaloupe Margarita

Hey guys! I’d say it has heated up a bit and we’re ready to venture into the cocktails that cool us down poolside!  So yeah, it’s Cocktails with Carly time!

I thought this up while (sweating) in the backyard and dreaming of an ice cold agua fresca from one of those delicious Mexican markets.  You know, where you get a couple pounds of carne asada to grill up later and a couple pound burrito for the now.  So remembering that I had a perfectly ripe cantaloupe on my counter I knew I could make this happen!

Now the only main difference to my homemade agua fresca is that well…. I made it into a margarita! 😉  That’s what happens when you find the tequila next to the blender…..

The Starting Lineup

Cantaloupe Puree

  • 1 cantaloupe, rind removed and chopped
  • 1 cup water
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • Juice of 1 lime
  • pinch of salt

Garnish

  • Silver tequila
  • Jalapeno, thinly sliced
  • Limes, quartered
  • Unsweetened coconut

CanteloupeJalapeno1

Time for some easy, yet impressive cocktail hosting friends!  Simply add the ingredients of the cantaloupe puree (cantaloupe, water, sugar, honey, lime and salt) to your blender and blend till smooth, 1-2 minutes.

Now next is not completely necessary, but I like to do this for a ‘smoother’ drink…

Place a fine mesh sieve overtop a large bowl and pour in about 1/3 of the cantaloupe puree.  Using a rubber spatula, press the juices through the strainer leaving a bit of the pulp (scoop out into the trash).  Repeat with the remaining; pour the bowlful back into the blender or a pretty pitcher.  This should make a blender/pitcher full of juice.

Let’s serve them up, it was quick to make right??  Take your drinking glass and coat the rim with fresh lime juice and roll into the shredded coconut.  Fill with ice, 1-2 shots of silver tequila and top with the pureed cantaloupe.  Stir in a few of the fresh jalapeno slices (muddle in there if you’d like) and a lime wedge garnish!  Bottoms up!

CanteloupeJalapeno

 

Margarita Chicken Fajitas

I’m pretty sure that when one has fajitas, it is also the norm to be sipping on a margarita.  Now…how about we combine the two?  Which is really no problemo here in my casa!

The flavors and ingredients of your traditional margarita are the exact components that make a chicken flavorful and tender.  Everything about this is right!  Now add a warm flour tortilla, large dollop of sour cream, salsa and grilled veggies…oh my my my… 

The Starting Lineup

  • 2lbs chicken breasts (cut into strips) or chicken tenders
  • 1/2 quality margarita mix (NOT lime green 😉
  • 1/2 cup tequila
  • 1 tsp margarita (kosher) salt
  • 1 tsp cumin
  • 3 limes, juice and rinds
  • 1 jalapeno, quartered
  • 3 cloves garlic, minced
  • Bell pepper, cut into strips
  • Red onion, sliced
  • 2 Tbsp evoo (I used a hatch green chili infused oil..but regular is fine! 😉

Garnish

  • Tortillas
  • Sour Cream
  • Salsa/Hot Sauce
  • Cilantro
  • Pico de Gallo   

    Sipping on this delight is an essential part of making Margarita Chicken Fajitas!

     

In a large ziplock bag (set into a dish in case of ‘spillage’), combine the margarita mix, tequila, salt, cumin, lime juice plus rinds and the quartered jalapeno.  Zip and give a good shake! 

       Next, you’ll add the chicken into the bag of marinade and zip on up!  Place this in the refridgerator for 1-3 hours (turning over to distribute once per hour if possible). 

 Right before you’re ready to take the marinating chicken out of the ‘fridge, feel free to slice up the onion and bell peppers!  *I like all colors of onion & pepper really, so whatever you have on hand works fine!! 

 Heat a large skillet, cast iron or grill to med-high heat.  If using a pan, add about 1 Tbsp oil and heat up till almost smoking or grease your grill so that the chicken does not stick.  

Once hot & ready (and depending on the size of pan/grill), add one-half to all of the chicken and marinated jalapeno.  Cook for a few minutes on each side until a nice brown sear occurs.  Set aside on a plate to redistribute the juices. 

   Now that the chicken is done, add the sliced up fajita veggies to the same pan and sauté till slightly browned but still crisp (a few minutes). 

   Plate the cooked chicken and veggies and serve with warm tortillas, garnishes of your choice and a cold margarita!  Enjoy!

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