Flaming Tequila Pig Shots
Flaming Tequila Pig Shots for your new, fun BBQ appetizers!
Prep Time1 hour hr
Cook Time34 minutes mins
Total Time1 hour hr 34 minutes mins
Course: Appetizer
Cuisine: American
Servings: 16 People
Author: Jeremy Whitelaw
- 13.5 Oz Andouille Sausage Fully Cooked
- 8 Strips of Bacon
- 8 oz Cream Cheese
- ½ cup Shredded Cheddar Cheese
- 4 Limes
- 2 Jalapenos
- Smoked Chipotle Mezcal Rub
- Tequila of choice
Slice Andouille sausage into ½” thick rounds, about 16 rounds. Slice strips of bacon in half. Wrap half slices of bacon around the sausage rounds and secure with a toothpick; making a shot glass shape. Arrange shot glasses on a baking sheet.
Thinly slice jalapenos and place one round at the bottom of each shot glass.
Squeeze 2 limes into a small bowl. Put ¼ cup of OTFC Smoked Chipotle Mezcal Rub into another small bowl. Dip the shot glasses in the lime juice and then the rub; creating a rim of seasoning around the top of the shot glasses.
Combined softened cream cheese, cheddar cheese, zest of 2 limes, and 2 Tbsp of OTFC Smoked Chipotle Mezcal Rub. Mix thoroughly. Place mixture into a Ziploc bag. Cut out the corner of the bag and pipe approx. 1 tbsp of the mixture into each of the shot glasses.
Heat grill to 350 degrees, indirect heat. Bake Pig Shots for 30-40 min, until bacon is rendered and cooked thru.
Garnish Pig Shots with lime wedges.
If you want to put on a show for your dinner guests, lets light some stuff on fire. Warm ¼ cup of tequila for 10 sec in the microwave. Light tequila with a lighter. Pour over pig shots and enjoy! (Take fire safety seriously. Have a fire extinguisher handy and take every precaution possible.)
Calories: 193kcal | Carbohydrates: 3g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 336mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg