In this cheese dip, better known as queso fundido in Spanish, the tequila not only shines through but gives the melted cheese a luscious texture. Typical salsa ingredients (tomato, onion, chile, cilantro) mingle with the cheese, to make an unforgetable mexican dip. This dip needs to be eaten as soon as it's made or kept warm (for a relatively short time) in a chafing dish. Don't worry, before you know it, it will be all gone!
I like to accompany with homemade tortilla chips.
1 Tbs. olive oil
1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium white onion, cut into 1/4-inch pieces
Hot green chile(s) to taste, (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded and finely chopped
3 Tbs. tequila, preferably a silver tequila
8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups)
1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)
Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring 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 an open gas 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.)
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 chips to dip.
Check out the Hot Black Bean Dip With Chipotle in the country blog
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Adapted from Rick Bayles