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Cinco de Mayo is here, and that means it’s time to eat and celebrate! If you’re looking for some seriously delicious (and super easy) recipes to bring the party vibes, you’re in the right place. Start things off with some crispy Oven Baked Tortilla Chips — perfect for dunking into a cheesy, flavor-packed Chicken Fajita Queso. Then keep the good times rolling with a cozy, creamy Chicken Taco Alfredo that’s basically comfort food meets fiesta. And don’t even think about skipping dessert — these Homemade Churro Bars are next-level good. Grab a margarita and let’s get cooking!
The recipes can be found here:
If you’ve never made your own tortilla chips at home, you’re in for a treat — and it’s way easier than you might think! These Oven Baked Tortilla Chips are light, crispy, and full of fresh flavor thanks to a quick brush of olive oil, a splash of lime juice, and a sprinkle of salt. All you need are a handful of simple ingredients — just yellow or white corn tortillas, olive oil, salt, and a little lime — and about 15 minutes to make a snack that’s perfect for scooping up salsa, queso, or guacamole. Once you try homemade, you’ll never want to go back to store-bought again!
The recipe can be found here.
Start by preheating the oven to 375 degrees F and line 2 baking sheets with parchment paper.
Add the oil, salt, and lime juice to a bowl and whisk to combine. LIGHTLY brush the mixture over both sides of each tortilla. I recommend using a pastry brush to do this.
Next, use a knife / pastry cutter / pizza cutter…basically anything you have on hand, to slice each tortilla into 6 triangles (or 8 if you want smaller chips).
Place the tortilla chips on the baking sheets in a single layer. Try to leave a little space between each chip but it’s OK if they overlap slightly. Sprinkle extra salt over the top.
Bake for 15-20 minutes. The chips should be crispy and golden brown. I recommend checking at 15 min, then again at 17 min if not done at 15, and keep baking in 2-3 increments until done.
Remove from the baking sheets and serve warm. Enjoy! They pair well with the next recipe 🙂
Any leftovers should be cooled completely and stored in an airtight container on the counter.
The recipe can be found here.
Get ready to level up your dip game with this Chicken Fajita Queso — it’s cheesy, hearty, and packed with bold Tex-Mex flavor! We’re talking tender chicken, sautéed peppers and onions, a kick of fajita seasoning, and plenty of melty Velveeta all stirred together into one epic skillet of goodness. With a can of diced tomatoes with green chilies for extra zest, this dip is seriously irresistible. Whether you’re hosting a party, planning a game day spread, or just craving a next-level snack, this easy queso will disappear fast. Grab some chips and dive in!
The recipe can be found here.
Start by preparing your ingredients; cook the chicken, let cool slightly, and chop or shred, chop the bell pepper and onion, and cube the cheese. Set all aside.
Heat oil in a saucepan or skillet over medium heat. Add the pepper and onion and cook until soft and translucent. Add the chicken and fajita seasoning and stir to combine.
Add the can of tomatoes with green chilies (including the liquid from the can, do not drain) and stir to combine.
Add the Velveeta cheese, reduce the heat to low, and stir to combine. You want to let the cheese melt slowly, stirring occasionally, until all ingredients are blended. Once the cheese is melted and creamy, remove from the heat.
Serve immediately, while hot, with tortilla chips (perhaps the previous recipe) or fresh veggies for dipping. Enjoy!
The recipe can be found here.
If you love tacos and creamy pasta, get ready for your new favorite dinner! This Chicken Taco Alfredo is the ultimate mash-up — juicy, taco-seasoned chicken tossed with tender bowtie noodles in a rich, cheesy Alfredo sauce with a little kick from Rotel. It’s cozy, hearty, and packed with bold flavor in every bite. Plus, it’s easy enough for a busy weeknight but tasty enough to serve when you want to impress. Top it off with some fresh cilantro, grab a fork, and dig into the best of both worlds!
The recipe can be found here.
Start by adding the chicken and taco seasoning to a large Ziploc bag, seal, and toss to coat the chicken.
Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through with an internal temperature of 165 degrees F. Remove to a plate and cover with foil to keep warm.
While the chicken is cooking, bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and set aside.
Using the same skillet as the chicken (no need to wipe clean), melt the butter over medium heat. Add the onion and cook until soft and translucent. Add the heavy cream and whisk to combine. Continue to heat and whisk for about 2 minutes.
Add the entire can of Rotel plus the shredded cheese and stir to combine. Continue to stir until the cheese is completely melted.
Add the cooked pasta, reduce the heat to low, and stir to combine. Uncover the chicken and slice into thin strips.
Transfer the pasta to serving plates, top each with sliced chicken, and garnish with fresh chopped cilantro. Serve and enjoy!
The recipe can be found here.
If you’re craving all the cinnamon-sugar magic of a churro but want something a little easier to whip up at home, these Homemade Churro Bars are about to become your new go-to treat! Soft, buttery, and loaded with cozy cinnamon flavor, these bars are everything you love about the classic fairground favorite — no frying required. With simple pantry ingredients like butter, sugar, brown sugar, flour, and plenty of cinnamon, you can have a batch ready to slice and share in no time. Warning: they’re insanely addictive, so don’t be surprised if they disappear fast!
The recipe can be found here.
Start by preheating the oven to 350 degrees F and spray a 9×13 baking pan with cooking spray.
Add the butter, 1 cup of sugar, and the brown sugar to a mixing bowl and use a hand mixer to cream together. Add the eggs and vanilla and mix again, until well combined.
Add the flour, salt, baking powder, and 1 ½ tsp cinnamon, and mix until just combined. You don’t want to overmix. Pour the batter into the baking pan and press into an even layer, spreading all the way to the sides.
In a separate bowl, combine the remaining ½ cup of sugar and 1 ½ tsp of cinnamon. Sprinkle this liberally over the top. Then, bake for 25-30 minutes or until the bars are lightly browned and the middle is set.
Let cool most of the way then slice into squares. Serve warm or at room temperature. Enjoy!
Any leftovers should be cooled completely and stored in an airtight container on the counter.
The recipe can be found here.
No matter how you’re celebrating this Cinco de Mayo, these easy and delicious recipes are sure to steal the show! From crispy Oven Baked Tortilla Chips and cheesy Chicken Fajita Queso to creamy Chicken Taco Alfredo and sweet, buttery Homemade Churro Bars, there’s something here for everyone to love. So grab your favorite drink, turn up the music, and get ready for a fiesta that’s full of flavor, fun, and plenty of seconds.
¡Feliz Cinco de Mayo! And as always, happy cooking!
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