Dip - Tequila-Spiked Queso Fundido

By á-47

The tequila not only shines through with ths agave brightness, but gives the melted cheese a luscious texture.

Queso fundido needs to be eaten as soon as it is made, either spooned into warm tortillas for soft tacos or scooped up with chips.

A small fondue pot set over a tea light can keep the cheese attractively fluid for a few minutes longer than a warm serving bowl.

Ingredients

• 1/3 cup chiopped, seeded fresh poblano pepper
• 1/3 cup chopped onion
• 1 Tbsp. vegetable oil
• 1/4 cup tequila
• 1 1/2 cups Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterely Jack, mild cheddar, shredded
• 1 Tbsp. flour
• 1/3 cup finely chopped tomato
• 1 Tbsp. snipped fresh cilantro
• Optional: tortillas & cooked, crumbled chorizo

Preparation

Step 1

Preheat oven to 350 degrees.

In a medium or large skillet, cook pepper and onion in hot oil until tender. Remove pan from heat. Carefully add tequila. Return to heat and simmer, uncovered, for 15-30 seconds or until most of the tequila has evaporated but vegetables are still moist.

Spoon mixture into the bottom of a 6-7" ovenproof skillet or a 2 cup au gratin dish in a medium bowl, toss cheese with flour; sprinkle cheese mixture over vegetables.

Bake, uncovered, about 10 minutes or until cheese is just melted. Sprinkle with tomato and cilantro.

If desired, serve with warm tortillas topped with chorizo.