Alright y’all, it’s Thirsty Thursday again! Is it just me or did the last one seem like yesterday? This week I’m bringing a little Mexicano flavor to our bebida y tapa (drink and appetizer in Spanish, learning new things here people!) with Beerita’s and Spicy Chicken Roll Ups.

We all love the Beerita but the pretty penny you pay for one, not so much. I’ve seen some bars and restaurants charge as much as $9.95 for one! Get outta here. So here’s a recipe to make them at home for a fraction of the cost!

Beerita necessities:

• 1 can frozen limeade concentrate
• 2 cold bottles of beer (Bud Light Lime, Corona, whatever you like!)
• 2 ½ shots of white tequila (I used my favorite, Patron. Thanks for the grad present mom!)
• Juice from one whole lime
• 1 – 1 ½ cups of Sprite/7 Up/Soda water (I just filled up the limeade can with the Sprite)

Mix all ingredients together until dissolved. Don’t be shy with the tequila, make those 2 ½ shots real manly. We’re not joking around here! Pour over crushed ice, cue the mariachi bands and island sun and enjoy. Maybe those last two things won’t actually happen but it’s a nice thought right?

Let’s compare prices. Remember one Beerita at a restaurant can cost you around $9.95 per drink, not including the tip or tax. Our homemade concoction is priced as follows:

• Limeade, $1.50
• A six pack of beer is around $7.49, making 2 bottles only $2.49
• Patron at $24.99 for a 375 ml bottle, 2 ½ shots cost about $7.39 but cheaper tequila works as well! Just make sure it’s 100% agave, if not prepare for one nasty hangover because of the additives and sugar. For a cheap bottle, try Dos Manos Tequila. At $12.99 for a 750 ml bottle you’re paying pennies, six to be exact, for the 2 ½ shots.
• One lime and can of Sprite, $.75

Making the total just $12.13 if you fancy huh or $4.80 if you go the cheap route! And that’s for more than one Beerita with left over alcohol, y’all. Either way it’s cheaper than going out. Winning!

Now for the tapa, Spicy Chicken Roll Ups.

All you need is:

• 1.5 pounds boneless, skinless chicken breasts
• 1 can Rotel diced tomatoes, drained
• 12 oz cream cheese, softened
• 1 cup shredded cheddar or Monterey jack cheese
• 1 clove garlic, minced
• 3 tsp chili powder
• 1 tsp cumin
• ½ tsp cayenne pepper
• ½ tsp garlic salt
• ¼ cup cilantro, chopped
• 6 scallions, white and green parts, chopped
• 6 – 8 large flour tortillas

Season the chicken with salt, ½ tsp of cumin, and 1 tsp of the chili powder, add to skillet, and cook through. Once cooked, shred the meat and set aside. In a bowl, combine the cream cheese, drained Rotel, cheese, garlic, cilantro and remaining spices. I left out the scallions because I’m not a huge fan but if you like them, add them in at this point. Add in the shredded chicken and mix together well. Lay out your tortillas, divide the mixture evenly and spread a thin layer on each one. Roll the tortilla and cut into ½ to 1 inch sections and enjoy!

In attempt to make this Mexicano Thirsty Thursday tie together with the season, I bring you a Halloween costume idea.

“Juan Direction.” Get it? Dollar store handkerchiefs and sombrero’s make for an easy, cheap and clever costume. ¡Arriba Beerita’s! Enjoy these Mexicano inspired treats y’all!

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