Spicy poblano chile pepper and tequila pack a punch. Serve as a party dip with tortilla chips, or create upscale quesadillas with a warmed tortilla and chorizo.

Source: Midwest Living
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Ingredients

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Directions

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  • Preheat oven to 350°F. In a medium or large skillet cook chile pepper and onion in hot oil until tender. Remove skillet from heat. Carefully add tequila. Return to heat; simmer, uncovered, for 15 to 30 seconds or until most of the tequila has evaporated but vegetables are still moist.

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  • Spoon mixture into the bottom of a 6- to 7-inch oven-going skillet or a 2-cup au gratin dish. In a medium bowl toss cheese with flour; sprinkle cheese mixture over vegetables.

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  • Bake about 10 minutes or just until cheese is melted. Sprinkle with tomato and cilantro. If desired, serve with tortilla chips or serve in warmed tortillas topped with cooked chorizo.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

161 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 30 mg cholesterol; 176 mg sodium. 85 mg potassium; 5 g carbohydrates; 0 g fiber; 7 g protein; 292 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 0 mg iron;

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