Join ODA Director Dorothy Pelanda and her friends with the Ohio Poultry Association and the Ohio Pork Council as they heat up the kitchen to celebrate Cinco De Mayo, by sizzling up pork fajitas and flan.

Quick Pork Fajitas

Time: 15 minutes
Serving: 4

1 pork tenderloin about a pound, thinly sliced (We used pork loin from Bluescreek Farm Meats in Plain City, OH)
3 tablespoons fajita seasoning (We used Fajita seasoning from the North Market in Dublin, OH)
1/2 onion sliced
1/2 green bell pepper sliced
4-6 flour tortillas warmed

In shallow bowl, toss pork pieces with fajita seasoning. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper about 5-8 minutes until vegetables are just tender. Wrap portions in flour tortillas with salsa.

*Placing pork tenderloin in freezer for about 20 minutes makes slicing easier.

Simple & Easy Flan

Cooking Time: 40 minutes
Serving: 6-8

6 large eggs (Ohio eggs, of course!)
½ cup sugar
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
½ tsp. vanilla
¼ tsp. salt

Caramelize sugar – place sugar in small heavy saucepan. Heat over medium heat, watching carefully, until sugar is melted and turns deep golden brown (approximately 4-5 minutes, but cooking times will vary depending on heat and pan type). Immediately remove from heat and pour into 9-inch flan dish or deep-dish pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.

Heat oven to 350°F. Mix condensed and evaporated milks in medium saucepan; Heat until very hot. Milk should be steaming but not bubbling. Meanwhile beat eggs, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk. Optional: Strain egg mixture through a fine sieve to remove any lumps (this will provide for a smoother finished custard).

Place flan dish in baking pan large enough to hold dish without touching sides of pan. Pour egg mixture into flan dish.

Place pan on rack in center of 350°F oven; pour very hot water into baking pan to within 1/2 inch of top of flan dish. Bake until knife inserted near center comes out clean, 35 to 40 minutes. Remove dish from water bath at once; cool on wire rack. Gently loosen edges with tip of knife. Invert onto platter. Serve warm or cold.