HispanicBusiness

IRVINE, Calif., April 2 /PRNewswire/ -- Cinco de Mayo creates the ideal opportunity to enjoy delicious Latin-inspired foods. Just in time for this year's celebrations, premium California avocados will be available in the market to supply revelers with the avocados essential for their party menus. It is estimated that 51.2 million pounds of avocados will be consumed during this year's fiestas, making Cinco de Mayo one of the largest avocado consumption days of the year.

(Photo: http://www.newscom.com/cgi-bin/prnh/20090402/LA93320-a) (Photo: http://www.newscom.com/cgi-bin/prnh/20090402/LA93320-b)

To celebrate the flavors of Cinco de Mayo, renowned chefs and restaurateurs Mary Sue Milliken and Susan Feniger, known together as the "Too Hot Tamales," have worked with the California Avocado Commission to create two tantalizing avocado recipes.

"Avocados are such an essential ingredient in Latin cooking and a huge inspiration in creating these recipes for Cinco de Mayo," said chef Feniger. "With California avocados in season right now, it's the perfect time to enjoy this tasty local fruit at its freshest."

May through August marks California avocado season, when fresh California avocados are abundant and at their freshest. Ninety percent of the nation's avocado crop is grown in California by more than 6,000 farmers who take a hand-grown approach to growing the fruit.

"You can taste the quality in avocados cultivated in California," said chef Milliken. "Their premium flavor and creamy texture are a perfect balance for a variety of dishes, and especially ideal for Latin cooking."

Milliken and Feniger have a bold, hip cooking style that has influenced the signature dishes at their critically acclaimed Border Grill restaurants in Santa Monica, Calif., and Las Vegas, Nev., as well as at Ciudad in downtown Los Angeles.

Much like the uniquely delicious dishes at Milliken and Feniger's restaurants, their original recipes for Chicken and California Avocado Skillet Chilaquiles and California Avocado Enchiladas Frescas are modern twists on traditional Latin favorites.

For these and other recipes that feature fresh California avocados, including additional original recipes developed by chefs Milliken and Feniger, visit the California Avocado Commission Web site at http://www.californiaavocado.com/.

Chicken and California Avocado Skillet Chilaquiles Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Ingredients -- 1 cup tomato salsa, medium heat -- 2 cups low-sodium chicken broth -- 1/2 cup half-and-half -- 1 cup shredded cooked chicken -- 6 cups corn tortilla chips -- 1 cup cubed panela cheese -- 2 ripe, fresh California avocados, seeded, peeled and cut into 1/2-inch dice -- 1/2 small red onion, finely diced -- 1 jalapeno pepper, stemmed, seeded, if desired, and minced -- 1/2 bunch cilantro, chopped -- Salt, to taste -- Freshly ground black pepper, to taste -- 1 lime, cut into wedges -- 1/4 cup sour cream Instructions 1. In a wide skillet, bring salsa, chicken broth and half-and-half to a boil. Add chicken and tortilla chips, mixing gently to coat each chip while simmering for 1 to 2 minutes. 2. When some of the chips have moistened and begun to break up, but others are still holding their shape, add cheese. Continue stirring gently for another minute to distribute cheese evenly. 3. Add avocado, onion, jalapeno pepper and cilantro; stir well to distribute. Cook for 1 minute, just to heat through. Add salt and pepper, to taste. Remove from stovetop and divide evenly among warmed plates. Top with a squeeze of lime and a dollop of sour cream, and serve immediately.