Try this out in December! You will be glad you did!
Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotle, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.
Preheat broiler to high.
Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips and celery sticks, if desired.
Dare to be Different!
Enjoy this December Drink!
For the Martini
½ cup whole milk
¼ cup Baileys Irish cream
2 oz. Absolut vanille vodka
2 oz. Disaronno Amaretto
For the Rim
½ cup vanilla frosting (canned)
¼ cup sprinkles plus 1 tsp divided
Pre-made sugar cookie dough*
*(Optional) Cut sugar cookie dough in desired shape and bake for garnish for cocktail.
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use offset spatula to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.
In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.