Cinco De Mayo 2016: This Tequila-Infused Queso Fundido Recipe Is All You Need For A Fiesta!

Cinco de Mayo
Celebrate Cinco de Mayo with this easy-to-make Queso Fundido Chili mixed with Tequila. courtesy

As tradition holds, Cinco de Mayo ---celebrated annually on May 5--- honors the French military defeat during the Battle of Puebla in Mexico in 1862. Cinco de Mayo is often mistaken for Mexico's Independence Day, which is celebrated on September 16. 

This holiday is observed more in the U.S. than the actual Mexico, although it's very popular in the State of Puebla. One of the cities to host the most Cinco de Mayo festivities is Los Angeles in California. New York and San Antonio, Texas, are also big on Cinco De Mayo. In Mexico, however, this day is overshadowed by other Mexican holidays, such as Constitution Day, Independence Day, Mexican Revolution day, and a dozen other patriotic commemorations.

For those who like to go all out and celebrate Cinco de Mayo, here is the only recipe you need to call it a fiesta! Behold, the Tequila-infused Queso Fundido Chili!


  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 poblano pepper, diced
  • 1 jalapeño, seeded and diced
  • ½ cup chopped red bell pepper
  • ½ cup tequila
  • 1 (15-ounce) can Hormel® chili
  • 1 (8-ounce) block sharp cheddar cheese, shredded
  • 1 (8-ounce) block Monterey Jack cheese, shredded
  • ¼ cup chopped fresh cilantro leaves
  • Garnish: jalapeño slices, corn tortillas


-Heat oven to 400°F.
-In 12-inch cast-iron skillet, heat oil over medium heat.
-Sauté onion and next 4 ingredients until softened.
-Remove from heat, stir in tequila, return to heat and cook 2 minutes or until reduced by half.
-Stir in chili, remove from heat and sprinkle evenly with cheese.
-Gently stir and bake 30 minutes or until bubbly.
-Sprinkle with cilantro and garnish with jalapeño slices, if desired.
-Serve in martini glass with corn tortillas.

*This easy-to-make, delicious recipe is for foodies 21 and over!

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Jessica Lucia Roiz

Jessica L. Roiz is a Miami-based bilingual journalist of Nicaraguan descent. In addition to Latin Times, she's published in VOXXI, The Miami Herald, Huffington Post, La Opinion, El Nuevo Herald, The Latin Kitchen and more. With over 10-years experience in digital media, she's nothing but passionate and creative with her work. When she's not writing or editing videos, she can be found listening to rock en Español, dancing bachata, reading Paulo Coelho, missing Selena Quintanilla or relaxing in Nicaragua. She's also the founder of ALoNica con la Roiz and PulsoPOP