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Queso Fundido al Tequila Chile con Queso

Source of Recipe

Richard Lee Holbert


List of Ingredients

Queso Fundido al Tequila Chile con Queso


1 Tbsp cooking oil (veggie, olive, canola)
1/2 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed, diced
5 Tbsp tequila, divided
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don
1/4-2/3 cup milk (whole and 2% both work)
2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Pinch of salt
Chips, for serving



Recipe


Heat the oil in a saute pan and cook the onion and pepper until softened.

Add 3 Tbsp tequila, stir, and cook until it has nearly completely cooked away.

Reduce heat to medium-low.

Add the shredded cheese and 1/4 cup of the milk.

Stir until mostly melted.

Add the tomatoes, cilantro, salt, and additional milk until you've almost reached your desired consistency.

Stir in the remaining tequila.

Serve warm with chips, reheating a bit in the microwave as necessary.

Leftovers will keep several days in the fridge.

Yields : 2 cups