Tequila Infused Queso Fundido

By á-3915

Ingredients

• 1 tbsp. olive or vegetable oil
• 1 large ripe tomato, cored, seeded and cut into 1/4 inch pieces
• 1 medium white onion, cut into 1/4 inch pieces
• Hot green chiles to taste (roughly 1 large jalapeno or 2 large serranos), stemmed, seemed, and finely chopped
• 3 tbsp. tequila, preferably a silver tequila
• 8 ounces Mexican melting cheese (such as Chihuahua, quesadilla, or asadero) or Monterey Jack, mild cheddar or brick (you'll have about 2 cups)
• 1/2 cup loosely packed chopped cilantro (thick bottom stems cut off)

Details

Servings 4
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

1. Prepare the flaovrings: Heat the oil in a large (10-inch) skiller over medium-high heat. Add the tomaot, onion, and chiles, and cook, stirring almost constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring for a minute or so, until reduced to a glaze. (If you tip the pan toward on open glass flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

2. Finish the queso fundido: With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted--too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos or chips to dip.