Getting ready for a special July 4th get together? Elevate your celebration with a super refreshing Cucumber Margarita paired with luscious, cheesy crab quesadillas – soooo good! As you can see, this is not a frozen margarita, rather it’s blended in a bullet or blender for about 5 seconds. If you like things spicy, you can always add / blend in a few thinly sliced jalapeno peppers to add a bit of heat (or as I refer to it – “happiness”) to your margarita. And of course you can add some chipotle pepper to the quesadillas as well. Happy July 4th Weekend!
Refreshing Cucumber Margarita
Ingredients:
- 1 English cucumber (it has less seeds) for garnish
- 3-4 ice cubes
- 4 ounces Hornitos® Tequila
- 2 ounces fresh lime juice
- 2 ounces homemade simple syrup (or you can use Agave nectar)
- 1/2 cup cucumber, chopped
- salt, for rimming glasses (optional)
Cucumber Sliced Garnish
- Peel Cucumber and cut in half lengthwise
- Using a mandolin, cut a thin slice of cucumber and thread this with a wooden skewer.
- You can leave it skewered as a tall strip as in this photo or you can squish it down to create more of an accordion look
- Note: I didn’t have a mandolin on hand so the cucumbers are a bit thick. I prefer to thinly slice as I love the accordion look.
- here’s what that looks like: Cute right!?
Cucumber Margarita
- Combined the tequila, lime, ice, simple syrup and cucumber into a blender or Bullet. Blend for 3-5 seconds.
- Pour liquid into glass (if using salt: rim glass with salt)
- Slip in the skewered cucumber garnish
- Enjoy!
Crab Quesadilla
Ingredients: Per Quesadilla
- 2 Corn Tortillas
- 1/2 cup of pepper jack cheese, shredded
- 3 heaping tablespoons of (canned) crab meat – be sure to pick out all shells
- 1 teaspoon of fresh thyme leaves (optional)
- 1 Jalapeno pepper, thinly sliced rounds for garnish
- Thinly sliced avocados for garnish
- Chipotle Pepper Sauce
- Cilantro, chopped
Directions
- Heat a non-stick skillet over medium-high heat
- When nice and hot, add a corn tortilla, place cheese and crab on top of tortilla
- Place the second tortilla over the cheese/crab mixture, pressing down to secure mixture. Be careful not to push too hard, you do not want cheese to ooze into the pan, it will burn.
- After 3 minutes, press down with a spatula and then turn the tortilla to cook on the other side
- Cook for about 3 minutes. Tortillas should be slightly browned, and cheese melted.
- Serve on a serving dish. Top with Avocado, Jalapeno rings, and a bit of chipotle pepper sauce. Garnish with Cilantro leaves
