Categories: Appetizers

Ingredients

• 1 tbsp. olive oil
• 4 oz. Mexican chorizo
• 1 green bell pepper, seeded and finely diced
• 1 yellow bell pepper, seeded and finely diced
• 1 small yellow onion, finely diced
• 1/4 cup tequila (optional)
• 1 lb. Monterey Jack cheese, grated
• 8 oz. white cheddar, grated
• 1/8 tsp chili powder
• 2 plum tomatoes, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 tsp kosher salt
• Tortilla chips, carrot sticks, and cauliflower florets, for serving

Directions

1. Preheat oven to 400.

2. Heat oil in a 9-inch cast-iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from skillet.

3. Without cleaning skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. If using tequila, remove skillet from heat to stir it in. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables from skillet to a bowl.

4. Stir together cheeses in a bowl; spread one-third in skillet. Add one-third vegetables, then one-third of chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.

5. Bake until cheeses are melted and bubbling, about 8 minutes. Remove skillet from oven and top with tomatoes, cilantro and salt. Serve immediately with tortilla chips, carrots and cauliflower.

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