Ingredients
8
8 servings
- •1 tablespoon olive oil
- •4 ounces Mexican-style chorizo
- •1 green bell pepper, seeded and finely chopped
- •1 yellow bell pepper, seeded and finely chopped
- •1 small yellow onion, finely chopped
- •2 fluid ounces tequila (Optional)
- •1 pound Monterey Jack cheese, shredded
- •1 (8 ounce) package white Cheddar cheese, shredded
- •⅛ teaspoon chili powder
- •2 plum tomatoes, diced
- •¼ cup chopped fresh cilantro
- •½ teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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 the skillet.
- Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
- Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
- Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 375
- Carbohydrate: 3g
- Fat: 29g
- Fiber: 1g
- Protein: 22g
- Sugar: 1g
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