This tequila-infused, cheesy delight serves as an elevated dip for any get-together, best enjoyed with warm corn tortillas. A savory, spirited twist that’s sure to impress your guests!
Ingredients
| 1 | tablespoon olive oil |
| 1 | small red onion, diced |
| 2 | cloves garlic, minced |
| 1 | poblano pepper, diced |
| 1 | jalapeño, seeded and diced |
| ⅜ | cup chopped red bell pepper |
| ½ | cup tequila |
| 1 | (15-ounce) can HORMEL® Chili No Beans |
| 1 | (8-ounce) block sharp cheddar cheese, shredded |
| 1 | (8-ounce) block Monterey Jack cheese, shredded |
| ⅛ | cup chopped fresh cilantro leaves |
| Garnish: jalapeño slices, corn tortillas |
Directions
Heat oven to 400°F.
In 12-inch cast-iron skillet, heat oil over medium heat. Sauté onion and next 4 ingredients until softened.
Remove from heat. Stir in tequila, return to heat and cook 2 minutes or until reduced by half.
Stir in chili. Remove from heat.
Sprinkle evenly with cheese. Gently stir and bake 30 minutes or until bubbly.
Sprinkle with cilantro. Garnish with jalapeño slices, if desired. Serve in martini glass with corn tortillas.