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Bayless's Queso Fundido al Tequila

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 From 2 ratings.

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rating STORMYGIRL
this is yummy!! it firms up pretty fast so I may transfer to a heated dish next time.
rating gregory

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Bayless's Queso Fundido al Tequila

  • fast FAST
TOTAL TIME: 20 MIN
SERVES: 6
Chef Rick Bayless is renowned for cookbooks featuring elaborate Mexican recipes. With Mexican Everyday, he's finally published a cookbook for fast weeknight cooking. This simple, 20-minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey.
ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
  • 2 jalapeños, seeded and minced
  • 1 small onion, cut into 1/4-inch dice
  • Kosher salt
  • 3 tablespoons tequila
  • 1/2 pound Monterey Jack cheese, shredded (3 cups)
  • 1/4 cup coarsely chopped cilantro
  • Warm corn tortillas or corn chips, for serving
directions
  1. In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  2. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Recipe by Rick Bayless
From Cinco de Mayo, Cookbook Sneak Preview
This recipe originally appeared in June, 2006.