This post is sponsored by Head Country Bar-B-Q but all opinions and words are mine alone.

Happy Tuesday!

The countdown to one of my fave holidays is on and and I am "muy" excited because I get to share with you guys the details from the small little chic Mexican fiesta that I threw last week for a few friends. I wanted to keep things super festive obviously but super simple. And I wanted to incorporate my favorite BBQ sauce to blend two things I love so much together......Tex-Mex & BBQ sauce! Okay maybe three things--you can't forget the tequila.

So Cinco De Mayo is just a little over a week away so you have ample amount of time to throw your own little chic fiesta. Grab your decor from The Parties That Pop out of Portland, Oregon. I got to work with Sandy on my decor and I absolutely loved all the gorgeous pieces I received. The colorful Paper Rosette Backdrop was so perfect for my dining area. These rich, vibrant party fans instantly added so much color and created a festive focal point to the room and they made the most perfect photo backdrop along with the Fiesta Banner. This banner extends just over three feet, with a letter height of 6 inches. Each letter is sewn together with the next and finished with a cactus on each end--so, so festive and oh so adorable! The Fiesta Photo Booth Props were the perfect addition too and at only $9.99, order two!! Perfect for getting everyone involved in the fun, this set features card-stock cutouts shaped like sombreros, cactus, llamas and more. They were such a hit! I also ordered the Papel Picado Fiesta Party Banner and the Tropical Fiesta Wooden Cutlery along with the Neon Party Napkins. Everything juts came together just as I imagined!

Just keep it simple for yourself and your guests!

And now for what you really came here for....the BBQ Tex-Mex recipes! The comida!

I will be sharing 4 amazing recipes with you today including a divine smoky BBQ margarita all featuring Head Country Bar-B-Q sauce. Their sauce is just so delish!!! Simple concept! Not too tangy. Not too sweet. Nothing fancy about it, really. Just a bold, rich, perfectly balanced blend of sweet and savory (with a hint of heat) born in the heartland from the finest Bar-B-Q traditions. Folks say it tastes like home and I couldn't agree more.

So let's get to cooking, shall we?!!!

BBQ Margarita Chicken Tostadas with Sweet Jalapeño Salsa RECIPE

Ingredients

BBQ Margarita Chicken:

¾ cup Head Country Bar-B-Q Original Sauce
2 tsp lime zest
2 tsp orange zest
1 lime, juiced
1 clove garlic, minced
1 jalapeño, seeded and finely diced
1 tsp cumin
½ tsp salt and black pepper, to taste
1½ lbs boneless skinless chicken breast
1 Tbsp olive oil

Sweet Jalapeno Salsa:

1 (14.5 oz) can fire roasted diced tomatoes, drained
¾ cup mango, finely diced
1 jalapeño, seeded and finely diced
½ cup fresh cilantro, chopped
1 tsp lime zest
1 tsp orange zest
1 lime, juiced
⅛ tsp salt

For serving:

2 avocados
¼ tsp garlic salt
¼ cup fresh cilantro
10 tostadas
2 oz cotija cheese, crumbed

Instructions

Preheat grill to medium-high heat.
Meanwhile, prepare the chicken. In a medium bowl mix together the BBQ sauce, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper. In a second bowl combine the chicken, olive oil, and ¼ cup of the BBQ Margarita sauce; toss well.
Grill chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes; dice or shred and toss with remaining BBQ Sauce. Keep warm.
While the chicken is grilling, prepare the salsa by combining all of the ingredients in a small bowl; mix well.
Mash the avocado using the back side of a fork against the side of a small bowl. Add the garlic salt and cilantro; mix well.
To serve, spread avocado over each tostada before topping with prepared chicken and salsa. Finish with a pinch of cojita cheese and serve immediately.

BBQ BLACK BEANS AND RICE Recipe

INGREDIENTS

1tablespoon vegetable oil
1small white onion, diced
1small green bell pepper, diced
1 1⁄4cups water
1⁄2cup white rice
1cup frozen corn kernels, thawed
1cup black beans
1⁄2cup Head Country Bar-B-Q Hot & Spicy Sauce

DIRECTIONS

Heat oil over medium heat
Add onions and bell peppers and cook until softened.
Stir in the water and bring it to a boil.
Stir in the rice and return to boil.
Cover and simmer for 20 minutes or until rice is tender.
Stir in the corn beans and BBQ sauce and heat through.

BBQ Brisket Enchiladas Recipe

Make a low and slow beef brisket over the weekend, and use the leftovers in this fast weeknight recipe.

Ingredients:

1 pound BBQ Brisket, chopped
2 cups shredded Mexican blend or pepper jack cheese
1 1/2 cup Head Country Bar-B-Q Original Sauce, divided
1/2 cup sour cream
8 corn tortillas
sliced green onions, optional

Instructions:

Preheat oven to 375 degrees F. Spray 8 x 11" or 9 x 13" baking dish with cooking spray or grease with shortening.
Stir together chopped brisket, 1 cup cheese, 1/2 cup BBQ sauce, and sour cream.
Spoon the meat mixture down the center of each tortilla, roll closed, and place each enchilada seam-side down in the prepared dish. (Place rolled enchiladas close together in the pan to keep them from unrolling.)
Pour about 1/2 cup more BBQ sauce over the enchiladas in the pan. Use a basting brush or spoon to spread the sauce evenly over the enchiladas. Cover with foil and bake in preheated oven for 35 minutes.
Remove foil, spread remaining 1 cup of cheese over the enchiladas. Drizzle a little more BBQ sauce over the cheese. Return to oven and bake 8-10 minutes longer until cheese is melted.
Serve hot out of the oven.