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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Recipe by chef Rick Bayless for this yummy vegetarian Mexican appetizer 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.
2. 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.
3. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
4. Reduce the heat to low.
5. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds.
6. Quickly transfer the queso fundido to a serving bowl.
7. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
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