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Cinco de Mayo calls for bold flavors and a kitchen full of good smells — and this year, we’re delivering both. We’re talking crispy, golden chicken chimichangas loaded with shredded chicken and melted cheese, followed by homemade churro bars dusted in cinnamon sugar with that perfect crunch. Simple, festive, and absolutely worth celebrating.
The recipes can be found here:
Meet the star of your Cinco de Mayo table. These chicken chimichangas are everything you want — shredded rotisserie chicken seasoned with chili powder, cumin, and paprika, mixed with tangy salsa verde and two kinds of melted cheese, all wrapped in a flour tortilla with a layer of refried beans and pan-fried to a perfect golden crisp. They come together in under 30 minutes and are absolutely irresistible straight out of the skillet, piled high with guac, pico, and sour cream.
The recipe can be found here.
Heat a splash of oil in a skillet over medium heat and sauté the diced onion until soft and translucent. Toss in the shredded chicken along with the chili powder, cumin, paprika, salt, and pepper, stirring everything together until warmed through and fragrant. Transfer the mixture to a bowl and stir in the salsa verde, both cheeses, and a squeeze of lime juice — the residual heat will melt everything into a gloriously cheesy filling.
Lay your four tortillas flat and spread ¼ cup of refried beans down the center of each. Divide the chicken mixture evenly between them, fold in the sides, and roll each one up snugly. Place them seam-side down so they hold their shape while you heat up the pan.
Add a generous pour of oil to a skillet over medium heat and cook the chimichangas seam-side down for 2–3 minutes per side, until deeply golden and crispy all around. If you’re frying in batches, keep the finished ones warm in a 250°F oven. Serve hot, loaded up with guacamole, pico de gallo, and sour cream — and don’t sleep on a side of Spanish rice to round out the spread.
The recipe can be found here.
Now for dessert. These homemade churro bars are the easiest way to get all that warm cinnamon-sugar magic without a pot of hot oil in sight. The base is buttery and soft with a slight chew, and that cinnamon-sugar crust on top bakes into a crackly, golden finish that tastes exactly like your favorite churro — just in bar form. They come together with one bowl, bake up in 30 minutes, and are just as good at room temperature as they are warm, which means they’re perfect for making ahead while you finish the rest of the meal.
The recipe can be found here.
Start by preheating your oven to 350°F and spraying a 9×13 baking dish with cooking spray. In the bowl of a stand mixer, beat the butter, 1 cup of sugar, and brown sugar together until light and fluffy. Add the eggs and vanilla and mix until combined, then add the flour, salt, baking powder, and 1½ tsp of cinnamon and mix until a soft dough comes together.
Pour the dough into your prepared baking dish and press it into an even layer. In a small bowl, mix the remaining ⅓ cup of sugar with the remaining 1½ tsp of cinnamon and sprinkle it evenly over the top — this is what gives you that irresistible churro crust.
Bake for 30–35 minutes, or until the center is set and the top is golden. Let them cool for at least 30 minutes before slicing into bars. They’re wonderful slightly warm, just as good at room temperature, and any leftovers store perfectly on the counter — if they last that long.
The recipe can be found here.
And there you have it — a Cinco de Mayo spread worth celebrating. Crispy, cheesy chicken chimichangas followed by warm, cinnamon-sugary churro bars is the kind of menu that turns a Tuesday night into a full-on fiesta. Whether you’re cooking for a crowd or just treating yourself, these recipes are simple enough to pull off without stress and delicious enough to make every year. ¡Buen provecho!
Happy Cooking and Happy Cinco de Mayo!
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