I have to admit, I like spicy foods. Mind you, I don’t like to cry while dining, or break a sweat, but a good kick is always appreciated (I don’t think I’d ever survive eating in England!).

Late summer is a great time to get to know chiles, whihc are Latin Am,erican fruits, by the way.

Chiles not only contain vitamins A and C, but also capsaicin, a spicy compound that increases circulation, mutes nerve sensitivity and may even help with weight loss.

However, not all are hot.

The mildest of them all are the Anaheim, which are long, skinny and lime green with a tough skin. These are best used peeled or roasted to add a smoky flavor to foods.

Jalapenos are medium hot, small, dark green and can be chopped and added to almost anything you want a kick in (jalapenos are called chipotle when they are smoked).

Poblanos are also medium hot, and are larger, dark green with a hint of purple, and are often used in rellenos and moles.

The hottest of the bunch are Habaneros, whihc are small and lantern shaped, orangey-yellow in color and can burn you even when handling them. With these babies, a little goes a long way.

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Each year, Cinco de Mayo festivities take center stage in town squares across Mexico. But you don’t have to be south of the border to join in the fun. Follow the lead of area restaurants and consider throwing a little fiesta of your own!

Traditional Cinco de Mayo gatherings are abuzz with music, laughter and vibrant colors — and of course, no Cinco de Mayo celebration is complete without great food. To lessen the stress of party planning, be on the lookout for easy ways to add the bold flavors of Mexican cuisine to your party fare. New Sargento Chipotle Cheddar cheese is the perfect ingredient to add a little kick to your recipes with a smoky twist on a familiar flavor.

Corporate chef for Sargento Foods Inc., Guy Beardsmore, offers a tip for making your Cinco de Mayo celebration a hit with your guests. “Keep it simple when you’re entertaining,” says Beardsmore. “For Cinco de Mayo celebrations, something like a build-your-own taco bar is a really easy way to serve up something fun that your guests can enjoy.”

Always a crowd pleaser, chips with cheese and bean dip are especially appropriate for Cinco de Mayo. Sargento Chipotle Cheddar bolsters the flavor in our version of Mexican Fiesta Dip, and brings authenticity to your bash. For a genuine taste of Mexico, try your hand at Chili Rellenos. This traditional dish is sure to impress your guests, and add plenty of spice to your party line-up.

As the big day nears, keep an eye out for fun and creative ways to enliven your fiesta. Add to the enjoyment with a few of these tips for bringing the warmth and spirit of Mexico to your get-together:

* Prepare a fun mix of salsa music to play in the background
* Use red, white and green décor to celebrate the colors of Mexico
* Create a fun-filled piñata for children — and maybe a separate one with goodies for adult guests as well!

Here’s a tasty recipe you may want to try: Chili Rellenos

Serves: 6

Ingredients:
6 whole green Anaheim or Poblano chile peppers
6 slices Sargento Deli Style Sliced Chipotle Cheddar Cheese
3 tablespoons flour
6 eggs, separated
1 teaspoons salt
1/2 cup vegetable oil
3/4 cup salsa

Directions:

1. Place peppers under broiler, about 4 inches from heat. Broil just until skins blister. Let cool in a food storage bag or paper bag for a few minutes. Peel; remove stems. Cut slit in side of each pepper to remove seeds. Stuff each pepper with 1 slice of cheese, folded to fit; roll in flour.

2. Beat egg whites until stiff but not dry. In another bowl, beat flour and salt with egg yolks and 1 tablespoon water until thick and lemon colored. Fold beaten yolk mixture into the egg whites.

3. In a large skillet, heat 1/2 cup oil over medium heat. For each rellenos, spoon about 1/2 cup egg batter into the hot skillet. Spread egg mixture out slightly to make an oval mound. As egg begins to set, place a filled pepper on top of the egg mixture. Cover each with 1/2 cup more of the egg mixture. Continue cooking until bottom is browned. Turn carefully and brown the other side. Drain on paper towels. Serve with salsa.

Tip: Sargento Chipotle Cheddar Cheese Snacks can be substituted for the Sargento Deli Style Sliced Chipotle Cheddar Cheese. Substitute 6 cheese sticks for the 6 slices of cheese.

Courtesy of ARAcontent

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