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Title: Tequila-Spiked Queso Fundido
Categories: Dips, Cheese, Chilies, Booze, Pork
Yield: 6 Servings

1/3 c Chopped, seeded fresh
- poblano chile
1/3 c Chopped onion
1 tb Olive oil
1/4 c Tequila
1 1/2 c Shredded queso Chihuahua,
- queso quesadilla, and/or
- Monterey Jack
1 tb All-purpose flour
1/3 c Fine chopped tomato
1 tb Snipped fresh cilantro
Tortilla chips or warmed
- flour tortillas
Chorizo sausage; cooked,
- well-drained, crumbled

Set oven @ 350ºF/175ºC.

In a medium or large skillet cook chile pepper and onion
in hot oil until tender. Remove skillet from heat.
Carefully add tequila. Return to heat; simmer, uncovered,
for 15 to 30 seconds or until most of the tequila has
evaporated but vegetables are still moist.

Spoon mixture into the bottom of a 6" to 7" oven-going
skillet or a 2 cup au gratin dish. In a medium bowl toss
cheese with flour; sprinkle cheese mixture over
vegetables.

Bake about 10 minutes or just until cheese is melted.
Sprinkle with tomato and cilantro. Serve with tortilla
chips or serve in warmed tortillas topped with cooked
chorizo.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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... "Knowledge comes, but wisdom lingers" -- Alfred Lord Tennyson
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