Southwestern Spiced Broccoli and Cheese with Hot Peppers

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I came up with this recipe because I couldn't find any southwestern style recipes that used broccoli. A simple, easy, cheesy veggie side that goes with just about any Southwestern style meal. I have also made this with halved Brussels sprouts, cauliflower florets, and even some very coarse chopped kale with the stems (if trying kale, steam or saute in small amount of favorite oil til barely wilted).

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  • Average budget

Ingredients

  • 2 pounds broccoli florets
  • 1 tablespoon unsalted butter
  • 1 tablespoon walnut oil
  • 1/2 cup fine chopped white onion
  • 8 crushed cloves garlic
  • 1 fine chopped Anaheim chili pepper
  • 3 minced red jalapeno peppers
  • 1 tablespoon chili powder
  • 1 teaspoon minced cilantro
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 cup gold tequila or dry white wine
  • 1 cup crumbled queso blanco cheese
  • 1 cup grated Monterey or pepper jack
  • Kosher or sea salt to taste
  • Fresh ground black pepper to taste

Preparation

Step 1

Steam broccoli over boiling water about 5 minutes, or til bright green and almost tender.

Step 2

While broccoli is steaming, heat butter and oil in heavy skillet over medium heat. Saute onion 3 minutes, stir frequently til soft and lightly golden. Stir in garlic, peppers, chili powder, cilantro, oregano and cumin, cook 1 minute longer. Remove from heat.

Step 3

Add broccoli to skillet, stir in tequila and cheeses. Heat over medium low heat, stirring constantly cheese is smooth and creamy. Season with salt and pepper to taste, toss til broccoli is coated with cheese.

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The broccoli stems can also be used if if they are peeled to get rid of the tough outer skin, then cut in 1 inch pieces.

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