Tequila Season Meals, Aps & Snacks

It’s still tequila season so here is a handful of delicious recipes you can make to put some leftover tequila to use!


1. 3 tablespoons butter, divided
2. 1 shallot, minced
3. 2 garlic cloves, minced
4. 1/4 cup tequila
5. 1-1/2 teaspoons grated lime zest
6. 2 tablespoons lime juice
7. 1 tablespoon olive oil
8. 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
9. 2 medium zucchini, spiralized (about 6 cups)
10. 1/2 teaspoon salt
11. 1/4 teaspoon pepper
12. 1/4 cup minced fresh parsley
13. Additional grated lime zest

1. In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.
2. Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.

For recipe click here.


1. 2 tablespoons sugar
2. 1/4 cup lime juice
3. 1 teaspoon chili powder
4. 12 ounces Queso Chihuahua Cheese cut into ½ inch cubes
5. 1 4.5 ounce can Old El Paso Green Chiles, fully drained
6. ½ cup fresh pico de gallo
7. ¼ cup fresh cilantro chopped
8. 1.5 ounces 1 shot tequila
9. Tortilla chips or warmed Old El Paso Tortillas for serving

1. Preheat oven to 350F
2. Spray a small casserole dish with nonstick spray and set aside
3. In a small saucepan, heat sugar, lime juice, and chili powder. Stir to combine.
4. Bring mixture to a boil and then reduce heat to simmer. Allow to simmer for about 10 minutes, stirring occasionally. Turn off the heat and set aside.
5. Place one layer of cubed cheese into the bottom of the casserole dish
6. Pour on pico and green chiles. Pour on the chili lime reduction.
7. Top with the remaining cheese. Sprinkle with cilantro.
8. Place casserole dish in the oven and cook for 15-20 minutes or until cheese is fully melted and bubby. Remove from the oven and stir to make sure everything is mixed together. If necessary, pat the top dry with a paper towel.
9. Immediately pour tequila over the cheese and light to set on fire. (BE CAREFUL! The tequila can light relatively quickly. Take caution when lighting it, I recommend using a long armed lighter) The flame should burn out pretty quickly, you can light more than once if desired. Once its charred to your liking, serve immediately with chips or warmed tortillas.
10. Enjoy!

For recipe click here.


1. 1 boneless pork shoulder butt roast (3 to 4 pounds)
2. 3 garlic cloves, thinly sliced
3. 2 teaspoons olive oil
4. 1/2 teaspoon salt
5. 1/2 teaspoon pepper
6. 1 bunch green onions, chopped
7. 1-1/2 cups minced fresh cilantro
8. 1 cup salsa
9. 1/2 cup chicken broth
10. 1/2 cup tequila or additional chicken broth
11. 2 cans (4 ounces each) chopped green chiles
12. 12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
13. Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes

1. Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover, cook on low until meat is tender, 6-8 hours.
2. Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.

For recipe click here.


For the chicken:
1. 1/2 c tequila
2. 1/2 c light brown sugar
3. 3 T extra-virgin olive oil
4. 4 garlic cloves, chopped
5. 1 T chopped oregano
6. 1 T kosher salt
7. 3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
For the mustard sauce:
1. 4 large egg yolks
2. 1/4 c water
3. 1/4 c malt vinegar
4. 1/4 c honey
5. 1/4 c tequila
6. 2 T freshly squeezed lime juice
7. 1 T dry mustard
8. 1 T ground coriander
9. 1 T ground cumin
10. 1 T chile powder
11. 1 teaspoon finely grated lime zest

1. Marinate the chicken in a large bowl or zip top bag by combining the tequila, brown sugar, olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour or overnight.
2. To make the mustard sauce, whisk together in a large saucepan or skillet the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder. Cook over low heat, whisking, until thickened, 5 minutes; do not boil or the eggs will cook. Transfer to a heatproof bowl. Stir in the lime zest and season with salt. Let cool to room temperature, then refrigerate.
3. Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers; grill over moderate heat, turning, until browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.

For recipe click here.


1. 16 cups air-popped popcorn
2. ½ cup salted roasted peanuts
3. 1 cup light brown sugar
4. 1 stick unsalted butter
5. 3 tablespoons agave nectar (see Note)
6. 2 tablespoons light corn syrup
7. ½ teaspoon salt
8. ¼ teaspoon baking soda
9. 1 ½ tablespoons tequila

1. Preheat the oven to 250° and position racks in the upper and middle thirds. Toss the popcorn with the roasted peanuts in a large heatproof bowl.
2. In a large saucepan, combine the brown sugar with the butter, agave nectar, corn syrup and salt and bring to a boil, stirring until the sugar is completely dissolved. Boil over moderate heat for 4 minutes. Remove from the heat. Using a long spoon, stir in the baking soda and tequila; the syrup will foam. Immediately pour the hot syrup over the popcorn and peanuts and, using 2 spoons, toss to coat thoroughly.
3. Spread the popcorn on 2 nonstick baking sheets and bake for about 1 hour, stirring occasionally and switching the sheets halfway through, until golden and nearly dry. Turn off the oven, open the oven door completely and let the popcorn cool completely before serving.
Make Ahead
The caramel corn can be kept in an airtight container for up to 1 week.

For recipe click here.