Bacon Queso Fundido

By mahto

Ingredients

• 3 strips thick-sliced bacon
• 1 medium white onion, diced
• 2 serranos or 1 large jalapeno, stemmed, seeded and finely diced
• 1/4 cup diced sun-dried tomatoes
• 3 tablespoons Negra Modelo Beer
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 1/4 chopped cilantro
• Warm corn or flour tortillas or tortilla chips
• Jalapeno Cilantro Salsa for topping
• 4-5 jalapeños, seeded, deveined and cut in large chunks
• 1 medium sized bunch of cilantro, which is about a little over 1 cup of packed cilantro leaves
• 2 garlic cloves
• Juice of 2 limes
• 1/2 to 3/4 cup of olive oil, adjust based on how thick you want the salsa
• Salt to taste
• Instructions
• 1 .Place all the ingredients in a mini food processor or blender, mix/blend until all the ingredients are completely crushed and the sauce is smooth. Make sure the sauce is blended well enough so that the olive oil is well mixed into the salsa.
• 2 .Use immediately or refrigerate until ready to use. The salsa is best if used the same day it’s prepared.

Details

Servings 6
Adapted from fronterafiesta.com

Preparation

Step 1

Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6-8 minutes or until browned and crisp. Remove the bacon and pour off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for garnish. Raise the heat to medium-high and add the onions. Saute for about 8 minutes, or until golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile is softened. Pour in the beer and stir until the liquid has evaporated and the mixture is somewhat dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted. Immediately scoop into a warm serving dish and sprinkle on the crumbled bacon and chopped cilantro. Serve in warm tortillas or on tortilla chips topped with salsa.