Strawberry Rumarita and Baked Enchilada Chips Recipe

Who’s ready for Happy Hour? How about a Strawberry ‘Rumarita’ & Baked Enchilada Chips?

This combination is perfect for Saturday afternoons, days by the pool, Cinco de Mayo, Happy Hour, and anytime you are looking for a refreshing frozen concoction and a simple Mexican appetizer.

A Rumarita is a delightful and refreshing cocktail that could be considered a cousin of the Margarita. Rather than adding tequila as you would in a typical margarita, the tequila is replaced with rum; hence the name, RUMarita.

Strawberry Rumarita Recipe

Supplies:

• Blender
• Measuring Cups

Ingredients:

• 1 Can Frozen Bacardi Mixers Margarita
• 1 Can Water (use the Bacardi Mixers Can)
• 1 Cup Fresh Strawberries & 1 Cup of Ice
  (or 1 cup of Frozen Strawberries, skip the Ice)
• 1 Shot Bacardi Limon
  (or original Bacardi Rum for less lime/citrus flavor)

Makes two 16 ounce Rumaritas.

Directions:

Begin by adding all four ingredients together in a blender then blend. If you would like a thicker and icier consistency simply add more ice then blend your Strawberry Rumarita again; however, if a thinner consistency is preferred add more water. Of course, you can add more alcohol if preferred.

As amazing as the Strawberry Rumarita tastes alone it also pairs well with Baked Enchilada Chips. This simple Mexican appetizer can be ready to serve and enjoy in less than twenty minutes from start to finish.

Baked Enchilada Chips

Supplies:

• Individual oven safe stoneware or Pyrex dishes
  (or a 9×13 baking dish)
• Can Opener 
  (This can opener is my very favorite! It creates a smooth edge on the can which prevents cuts along with Emergency Room visits for can opener cut stitches. Long story.)
• Cooking Spray

Ingredients:

• 1 Bag Tortilla Chips
• 1 Can Enchilada Sauce
• 2 Cups Monterrey Jack Cheese
• Sour Cream (to garnish)

Optional:
Black Beans (drained/rinsed), Jalapeños, Black Olives, Green Onions, Cilantro

Serves: 4

Directions:

First, preheat the oven to 375* degrees then prepare the baking dishes with a layer of cooking spray.

Next, place a layer of tortilla chips in the bottom of the baking dish then spread two tablespoons of enchilada sauce over the chips followed by a topping of shredded cheese. Then repeat the layers of chips, enchilada sauce and cheese to create a double decker. If desired, add any optional ingredients to each layer.

Bake at Enchilada Chips for 12 minutes at 375* degrees. Top the chips with a dollop of sour cream, serve warm and enjoy!

¡salud!