Type what you have

Ingredients

• ✓ tequila
• olive oil
• lime juice
• garlic powder
• cajun seasoning
• seasoned salt
• black pepper
• tiger shrimp
• wooden skewer

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Meanwhile, soak wooden skewers in a pan of water for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp on the skewers, piercing once near the tail and once near the head.
4. 4 Arrange the skewers on the preheated grill; cook until shrimp are bright pink on the outside and no longer transparent in the center, 6 to 8 minutes.

By Jennifer W

Ingredients

• ✓ tequila
• lime juice
• brown sugar
• cayenne pepper
• chicken breast
• sour cream
• coconut milk
• lime juice
• cilantro
• garlic
• salt
• pepper
• pineapple

Instructions

1. 1 Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
4. 4 Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.

By Mommy Epstein

Ingredients

• ✓ tequila
• lime juice
• orange juice
• cilantro
• green chile
• chili powder
• honey
• garlic
• salt
• black pepper
• pork tenderloin

Instructions

1. 1 Whisk lime juice, tequila, orange juice, cilantro, chiles, chili powder, honey, garlic, salt, and pepper together in a bowl; pour into a 1-gallon resealable bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook tenderloins on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

By celeste

Ingredients

• ✓ tequila
• chicken breast
• lime
• garlic powder
• chili powder
• mexican cheese blend

Instructions

1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Ingredients

• ✓ tequila
• ground beef
• tomato
• red kidney bean
• onion
• garlic
• tomato sauce
• chili powder
• cumin
• salt
• cayenne pepper

Instructions

1. 1 Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

By Tracy J

Ingredients

• ✓ tequila
• olive oil
• chorizo
• green bell pepper
• yellow bell pepper
• onion
• monterey jack cheese
• white cheddar cheese
• chili powder
• tomato
• cilantro
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 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 the skillet.
3. 3 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.
4. 4 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.
5. 5 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.

By Pioneer Woman

Ingredients

• ✓ tequila
• cilantro
• black pepper
• garlic powder
• onion salt
• margarita mix
• lime juice
• orange juice
• triple sec
• honey
• olive oil
• chicken breast

Instructions

1. 1 Place cilantro, pepper, garlic powder, and onion salt in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

By CHEFBIGB

Ingredients

• ✓ tequila
• vegetable oil
• ground venison
• celery
• onion
• red pepper flakes
• garlic powder
• chili powder
• tomato
• tomato sauce
• orange juice
• chili bean

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
2. 2 Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.

By ifishihunt

Ingredients

• ✓ tequila
• beef roast
• jalapeno pepper
• garlic
• rice
• black bean
• refried bean
• green chile pepper
• enchilada sauce
• mild enchilada sauce
• tomato paste
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
2. 2 Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
3. 3 Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
6. 6 Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
7. 7 Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
8. 8 Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
9. 9 Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

By victoria koontz

Ingredients

• ✓ tequila
• butter
• garlic
• shrimp
• cilantro
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
2. 2 Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

By Michael

Ingredients

• ✓ tequila
• olive oil
• lime juice
• garlic salt
• cumin
• black pepper
• shrimp
• wooden skewer
• lime

Instructions

1. 1 Whisk olive oil, lime juice, tequila, garlic salt, cumin, and black pepper together in a bowl until well blended; pour into a large resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 1 to 4 hours.
2. 2 Soak skewers in water to prevent burning, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate placed about 4 inches from the heat source.
4. 4 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto the prepared skewers, 5 to 6 per skewer.
5. 5 Cook, uncovered, on the preheated grill until shrimp turn pink, 5 to 7 minutes, flipping once. Serve with lime wedges.

By kellenf

Ingredients

• ✓ tequila
• mango chunk
• chicken breast
• salt
• hot sauce
• cider vinegar
• garlic
• vegetable oil
• onion

Instructions

1. 1 Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
2. 2 When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
3. 3 Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
4. 4 Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Cut chicken breasts into large pieces and mix it all up.

By ANGELADODSON

Ingredients

• ✓ tequila
• shrimp
• olive oil
• cilantro
• lime juice
• garlic
• cayenne pepper
• salt
• bamboo skewer

Instructions

1. 1 Combine shrimp, oil, cilantro, lime juice, garlic, tequila, cayenne pepper, and salt in a large bowl. Cover the bowl with plastic wrap; refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove shrimp from marinade and shake off excess; discard remaining marinade. Thread shrimp onto the prepared skewers.
4. 4 Cook on the preheated grill until shrimp turn pink, 2 to 3 minutes per side.

By Jenny Thompson

Ingredients

• ✓ tequila
• olive oil
• cilantro
• lime juice
• pineapple juice
• white vinegar
• garlic salt
• black pepper
• oregano
• seasoned salt
• shrimp

Instructions

1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Ingredients

• ✓ tequila
• peach
• red onion
• peach
• habanero pepper
• cilantro
• lime juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine canned peaches, onion, fresh peach, habaneros, and cilantro in a bowl. Stir in tequila, lime juice, and olive oil to coat; season with salt and black pepper. Cover the bowl with plastic wrap; refrigerate before serving, 8 hours to overnight.

By Ron B

Ingredients

• ✓ tequila
• beef round steak
• lime juice
• cooking oil
• liquid smoke
• worcestershire sauce
• black pepper
• salt
• paprika
• bell pepper
• onion

Instructions

1. 1 Combine steak, lime juice, and tequila in a plastic bag; marinate in the refrigerator for 2 hours.
2. 2 When ready to cook, preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Remove steak from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill steak on the preheated grill until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 1/4-inch strips. Arrange strips on a serving plate.
5. 5 Heat oil in a skillet over medium heat. Add liquid smoke, Worcestershire sauce, paprika, salt, and pepper; stir to combine. When the mixture is hot, add bell peppers and onions; cook until peppers are tender.
6. 6 Pour pepper and onion mixture over steak strips and serve immediately.

By lv2ck

Ingredients

• ✓ tequila
• lime zest
• lime juice
• honey
• vegetable oil
• cornstarch
• garlic salt
• black pepper
• chicken breast
• flour tortilla
• tomato
• avocado
• lime

Instructions

1. 1 Preheat oven to Broil.
2. 2 Combine the lime zest, lime juice, tequila, honey, oil, cornstarch, garlic salt and pepper in a small saucepan over medium heat. Bring to a boil, stirring, to thicken the sauce.
3. 3 Broil chicken breasts for 10 to 15 minutes, or until cooked through (no longer pink inside). Baste with prepared sauce for last 5 minutes of cooking time.
4. 4 To serve, arrange a folded tortilla on each of 4 plates; add a chicken breast, 2 tomato wedges and some avocado chunks. Drizzle chicken with remaining sauce and garnish with 2 lime wedges.

By Rayna Jordan

Ingredients

• ✓ tequila
• parsley
• cilantro
• lime
• salt
• garlic powder
• chili powder
• black pepper
• tomato
• onion
• green bell pepper

Instructions

1. 1 Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

By Neicie

Ingredients

• ✓ tequila
• shallot
• garlic
• oregano
• white sugar
• olive oil
• red wine vinegar
• lime juice
• salt
• black pepper
• tilapia
• cooking spray

Instructions

1. 1 Add shallots, garlic, oregano, sugar, olive oil, vinegar, lime juice, tequila, salt, and black pepper to a gallon-sized resealable plastic bag; shake to combine. Add tilapia, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 4 hours, flipping every 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
3. 3 Remove tilapia from marinade; shake off excess. Place tilapia on the prepared baking sheet. Discard remaining marinade.
4. 4 Bake in the preheated oven until tilapia flakes easily with a fork, about 10 minutes.

By CreativeCook

Ingredients

• ✓ tequila
• olive oil
• onion
• celery
• garlic
• green bell pepper
• jalapeno pepper
• fire-roasted diced tomato
• vegetable stock
• tomato
• lime
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat; cook and stir onion, celery, and garlic until softened, 5 to 10 minutes. Add green bell pepper and jalapeno peppers to onion mixture; cook and stir until peppers are softened, about 5 minutes.
2. 2 Pour tequila into vegetable mixture and simmer until slightly reduced, 3 to 4 minutes. Add fired-roasted tomatoes, vegetable stock, crushed tomatoes, lime juice, salt, and pepper to vegetable-tequila mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have blended, about 20 minutes. Stir cilantro into soup just before serving.

By cloe

Ingredients

• ✓ tequila
• fettuccine pasta
• cilantro
• garlic
• jalapeno pepper
• butter
• chicken stock
• lime juice
• soy sauce
• chicken breast
• red onion
• red bell pepper
• yellow bell pepper
• green bell pepper
• heavy cream

Instructions

1. 1 In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. 2 Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. 3 Meanwhile, cook fettuccini according to package directions.
4. 4 When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

By Behr

Ingredients

• ✓ tequila
• shrimp
• olive oil
• garlic
• salt
• tomato
• mango
• avocado
• green bell pepper
• lime juice
• green chile pepper
• sugar
• cilantro
• lime juice
• corn tortilla

Instructions

1. 1 Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
2. 2 Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
3. 3 Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
4. 4 Serve hot shrimp and salsa over corn tortillas.

By Halla Farhat

Ingredients

• ✓ tequila
• olive oil
• lime
• cilantro
• cumin
• garlic powder
• salt
• cayenne pepper
• chicken breast
• sour cream
• mayonnaise
• lime
• lime
• heavy cream
• tortilla chip
• pepper jack cheese
• mexican cheese blend
• cilantro

Instructions

1. 1 Whisk tequila, oil, lime juice, cilantro, cumin, garlic powder, salt, and cayenne for marinade together in a bowl. Place chicken slices into a plastic bag, add marinade, and refrigerate for 30 minutes.
2. 2 Mix sour cream, mayonnaise, lime zest and juice, and enough heavy cream to make crema thin enough together in a bowl and refrigerate.
3. 3 Remove chicken from the refrigerator and let come to room temperature for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Cook chicken on the preheated grill until caramelized and no longer pink in the center, about 5 minutes on each side.
6. 6 Lay tortilla chips out in a single layer over two cookie sheets. Mix pepper Jack and Mexican cheese together and sprinkle half of the mixture over the chips. Cut the grilled chicken into bite-sized pieces and distribute evenly over cheese. Top chicken with remaining cheese.
7. 7 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Drizzle lime crema over nachos and sprinkle with cilantro.

By Sharon Dyson-Demers

Ingredients

• ✓ tequila
• cheddar cheese
• cajun seasoning
• cayenne pepper
• garlic salt
• onion powder
• lime juice
• chicken breast
• olive oil
• corn tortilla
• olive oil
• tomato
• broccoli
• beef bouillon
• black bean
• corn
• chicken broth

Instructions

1. 1 Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
2. 2 While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes.
3. 3 Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.

By SLCLARK

Ingredients

• ✓ tequila
• corn
• black bean
• salt
• cocoa powder
• ancho chile pepper
• jalapeno pepper
• corn meal
• green chile pepper
• cumin
• chili powder
• beer
• fire-roasted diced tomato
• garlic
• green onion
• sweet onion
• ground pork
• ground beef

Instructions

1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Ingredients

• ✓ tequila
• chive
• mozzarella cheese
• pasilla chile cooking sauce
• flour tortilla
• chipotle cooking sauce
• kiwi
• ginger
• orange juice
• lemon juice
• lime juice
• garlic
• green onion
• vegetable oil
• black pepper
• salt
• garlic powder
• cumin
• onion powder
• chili powder
• beef chuck steak

Instructions

1. 1 Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
3. 3 Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
4. 4 Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
5. 5 Cook on Low until steaks are fork-tender, 6 to 8 hours.
6. 6 Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
7. 7 Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
9. 9 Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
10. 10 Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.

By Joey Joan

Ingredients

• ✓ tequila
• pepper
• salt
• chili powder
• beer
• key lime juice
• garlic
• kidney bean
• tomato paste
• green chile pepper
• tomato
• serrano chile pepper
• ground beef
• ground pork
• celery
• red onion
• orange bell pepper
• green bell pepper
• yellow bell pepper
• red bell pepper
• olive oil

Instructions

1. 1 Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
2. 2 Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

By JOHN MITSCHKE

Ingredients

• ✓ tequila
• corn chip
• monterey jack cheese
• cheddar cheese
• black pepper
• chili powder
• cumin
• cayenne pepper
• paprika
• dill weed
• salt
• hot pepper sauce
• parsley
• onion
• green chile pepper
• tomato
• milk
• sour cream
• mayonnaise
• chicken breast
• ginger
• salt
• liquid smoke
• garlic
• lime juice
• teriyaki sauce
• water

Instructions

1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

Ingredients

• ✓ tequila
• jalapeno pepper

Instructions

1. 1 Add jalapenos to bottle of tequila and store at room temperature for a minimum of 16 hours.
2. 2 Strain tequila with a fine mesh strainer into another container. Pour the strained, infused tequila back into the bottle.

By Yoly

Ingredients

• ✓ tequila
• dry vermouth
• orange bitters
• lemon zest

Instructions

1. 1 In a cocktail shaker full of ice, combine tequila, vermouth and orange bitters. Shake well and strain into a cocktail glass. Garnish with a twist of lime.

By Aimee