Cocktail "Mary Poppers"

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 25 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 498, total fat 18 G., saturated fats 9 G., proteins 12 G., carbohydrates 42 G., fiber 4 G., cholesterol 35 mg, sodium 1003 mg, sugar 10 G.

This Mexican take on the Bloody Mary uses mezcal instead of vodka. This cocktail begs for appetizers. Make them Mexican, too! Garnish each glass with a skewer laced with quesadilla wedges and stuffed jalapeños (poppers).

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups tomato juice
0.5 cups mescal
1/4 tsp grated lime zest + juice of 1 lime
1/4 tsp grated orange zest + juice of half an orange
2-3 teaspoons adobo sauce (from a jar of chipotle peppers)
0.5 tsp dried oregano (preferably Mexican)
6 frozen breaded stuffed jalapeño peppers
1/4 cup broken tortilla chips
0.5 tsp chili powder
1 tbsp unsalted butter
2 wheat tortillas, 15 cm in diameter.
3 thin slices of Muenster
Pickled jalapeño rings, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: mezcal, chili pepper, tortilla chips, tomato juice, lime zest, adobo sauce, oregano

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Arrange the jalapeños on a baking sheet. Bake until golden brown, turning once, about 15 minutes.
Cocktail:

Combine tomato juice, mezcal, lime juice, orange juice, adobo sauce, and oregano in a small pitcher; set aside.

Meanwhile, place the tortilla chips in a zip-lock plastic bag and crush them into small pieces with a frying pan or rolling pin. Combine the chips in a shallow bowl with the chili powder, lime zest, orange zest, and 1 teaspoon of salt; set aside.
In a small nonstick skillet, melt 1/2 tablespoon butter over medium-high heat. Add 1 tortilla, then top with cheese slices and the remaining tortilla. Cook until golden brown on the bottom, about 2 minutes. Flip, add the remaining 1/2 tablespoon butter to the skillet, and cook until the tortilla is golden brown and the cheese is melted, another 2-3 minutes. Transfer to a cutting board and cut into 6 triangles.
Thread the jalapeños, quesadilla pieces, and a few pickled jalapeño rings onto the top halves of two 12-inch wooden skewers. Wet the rims of two glasses with water and press them into the chip mixture. Fill the glasses with ice and the cocktail. Garnish with the skewers.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Festive dishes / Party Dishes / Cheese appetizers / Alcoholic cocktails / Tequila cocktails / / Food Network - recipes / Tex-Mex