Tequila Chili Spiked Vegetables Food

TEQUILA-SPIKED QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, crumbling it as you go, until browned. Remove from the skillet and drain on a paper towel-lined plate. Pour off any excess fat from the skillet.
• Add the onion and bell peppers to the skillet and cook over medium-high heat until the veggies begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of the tequila. Turn the heat back on and cook until the vegetables are golden brown, 2 to 3 minutes more. Remove from the heat and set aside.
• Meanwhile, stir the tomatoes and remaining 1 tablespoon tequila together in a small bowl and set aside to marinate for a few minutes.
• To build, cover the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar. Add half of the chorizo, then another third of the cheese. Next, add as much of the veggie mixture as you'd like (you may have a little left over). Add almost all of the remaining cheese, the rest of the chorizo and then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
• Bake, starting to watch it 4 to 5 minutes in, until the cheese is totally melted, hot and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
• Drain the tomatoes.
• Remove the skillet from the oven and top with the spiked tomatoes and cilantro. Serve immediately with tortilla chips. It's best when piping hot! Wrap a cloth around the skillet handle so guests won't burn themselves.

TEQUILA CHILI

Steps:

• Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

SPICY TEQUILA-SPIKED CHERRY TOMATOES

Steps:

• Cut off 1/4 inch from blossom end (opposite stem end) of each tomato and with a 1/4-teaspoon measure carefully scoop out seeds. Wearing rubber gloves, seed and mince jalapeño.
• In a small saucepan sprinkle gelatin over vegetable-juice cocktail or tomato juice and let stand 1 minute to soften. Heat mixture over moderately low heat, stirring, until gelatin is dissolved. Remove pan from heat and stir in jalapeño and all remaining ingredients except tomatoes. Cool filling slightly.
• Using a small spoon and holding each tomato over saucepan, spoon filling into tomatoes, arranging tomatoes on a platter as filled. Chill tomatoes, covered, 4 hours, or until filling is set, and up to 1 day.
• Garnish each tomato with a coriander leaf.

TEQUILA-CHILI SPIKED VEGETABLES

Steps:

• Wash radishes-leave on the greens and arrange on a plate.
• Peel jicama and cut into 1/2 x 1/2 inch sticks-arrange.
• Peel carrots and cut into sticks.
• Mix together the tequila and line juice.
• In another bowl mix the chili powder and salt.
• To serve dip the veg into the tequila lime, then the chili salt and eat.

TEQUILA SPIKED TOMATO BOMBS

Steps:

• Cut off 1/4 inch from the blossom end (opposite the stem, they will stand firmly on their stem ends) of each tomato and with a 1/4 teaspoon measure carefuly scoop out the insides and discard.
• Wearing rubber gloves, seed and mince the jalepeno.
• In a small saucepan,sprinkle gelatin over vegetable juice and let stand for 1 minute to soften.
• Heat mixture over moderately low heat, stirring continuously, until gelatin is dissolved.
• Remove pan from heat and stir in jalapeno, tequila, onion, minced cilantro, salt and celery salt.
• Cool filling slightly.
• Using a small spoon and holding each tomato over the saucepan, spoon filling into tomatoes, arranging on a platter as filled.
• Chill covered tomatoes for 4 hours, or until filling is set, up to 1 day.
• Garnish each tomato with a cilantro leaf before serving.