Recipe by Mary Reilly, Food Styling by Joy Howard, Photo by Dominic Perri
Jalapeño poppers are standard bar fare. In this recipe, shishito peppers and a tequila-spiked queso dip offer similar flavors in a slightly more elegant package. No deep-frying required!
No peppers on hand? The queso dip is also great with tortilla chips or cut vegetables.
Serves 4 to 6 as a snack
2 tablespoons coconut oil or vegetable oil
1 pound shishito peppers
1 batch Tequila-Spiked Queso Dip
Heat a large cast-iron skillet or grill pan over high heat until very hot. (If you have an exhaust fan, this is the time to use it.) Add the oil to the pan, then the peppers. Let the peppers rest in the skillet until charred, then stir gently to spin and char evenly. Let the peppers cook for another minute or two. The peppers should be charred and starting to soften.
Remove from skillet and sprinkle with salt. Serve with queso dip.
Tequila-Spiked Queso Dip
(adapted from Rick Bayless)
Makes about 2½ cups
1 tablespoon coconut oil or vegetable oil
1 small red onion, diced
2 cloves garlic, minced
½ cup diced tomato (canned is fine)
3 tablespoons tequila
½ pound Monterey Jack cheese, shredded (about 3 cups)
1 cup sour cream
2 tablespoons chopped cilantro
In a medium nonstick skillet over medium heat, heat the olive oil. Add onion, garlic, and a pinch of salt. Cook, stirring occasionally, until onion has softened. Add the tequila to the skillet and cook until it’s almost completely evaporated.
Reduce the heat to low. Sprinkle the cheese into the pan. Stir constantly, until completely melted. Stir in the sour cream and cilantro. Keep warm in a small chafing dish until ready to serve.