Recipe of the Week – The Tailgate Countdown Edition #2

posted in: Food & Recipes 0

Tailgating is synonymous with football, friends, and the beautiful tradition of eating and drinking outdoors. The Falcons season will soon be upon us but why not hone up on those tailgating skills during any upcoming Braves or United home games.

In previous posts I have included tailgating recipes for a main course and a tasty beverage.  It only makes sense that this week I focus on the appetizer side of the house. There are countless options here but everyone loves cheese. Try this Queso Fundido with a twist, when I say twist I really mean Tequila. Serve as a party dip with tortilla chips, or create upscale quesadillas with a warmed tortilla and chorizo. Ensuring that you get your belly on is as important as not losing your winning edge! Enjoy this recipe and be ready to get your fan on!


  • 1/3 cup chopped, seeded fresh poblano chile pepper*
  • 1/3 cup chopped onion (1 small)
  • 1 tablespoon olive oil
  • 1/4 cup tequila
  • 1 1/2 cups shredded queso Chihuahua, queso quesadilla, and/or Monterey Jack cheese (6 ounces)
  • 1 tablespoon all-purpose flour
  • 1/3 cup finely chopped tomato (1 small)
  • 1 tablespoon snipped fresh cilantro
  • Tortilla chips or warmed flour tortillas (optional)
  • Chorizo sausage, cooked, well-drained, and crumbled (optional)


  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. 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.


  • *Avoid direct contact with chile peppers as much as possible as they can irritate both skin and eyes. Make sure you wear gloves (rubber or plastic) when handling the peppers. If bare skin does come in contact with the peppers, use warm soap and water to wash and rinse.

Previous Tailgate Recipes

Mini Italian Burgers

Bloody Mary


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