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Bayless's Queso Fundido al Tequila
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| 1/4 cup | coarsely chopped cilantro |
| 1/2 pound | Monterey Jack cheese, shredded (3 cups) |
| 1 small | onion, cut into 1/4-inch dice |
| 3 tablespoons | tequila |
| Kosher salt | |
| 2 medium | tomatoes—cored, seeded and cut into 1/4-inch dice |
| 2 | jalapeños, seeded and minced |
| 1 tablespoon | extra-virgin olive oil |
| Warm corn tortillas, for serving | |
| corn chips, alternative |
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.
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.
FROM COOKBOOK SNEAK PREVIEW, CINCO DE MAYO
PUBLISHED JUNE 2006
Recipe uploaded with Shop'NCook for iPhone.
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