Queso Dip With Tequila by Rick Bayless
photo by Food.com
- Ready In:
- 11mins
- Ingredients:
- 9
- Yields:
-
3 cups-ish
- Serves:
- 6
ingredients
- 14.79 ml olive oil
- 2 tomatoes, 1/4 inch dice
- 2 jalapenos, seeded and minced
- 1 onion, 1/4 inch dice
- salt
- 29.58 ml tequila
- 226.79 g monterey jack cheese, shredded (3 cups)
- 59.14 ml cilantro, chopped
- tortilla chips
directions
- In a large skillet, heat the olive oil. Add teh tomatoes, jalapenos, onion, and a large pinch of salt and cook over moderately high heat. stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks 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 cheeese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with hips.
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Reviews
-
This was different. I had some home grown tomatoes that worked well here. I only made half the recipe for the 2 of us so used 2 small tomatoes, about a quarter of a large onion and 2 small jalapenos. I think garlic would have been a good addition to this. After it cooled it became very hard (could have been because I added just a little mexican blend cheese that I needed to use) along with the Monterey Jack. A nice change. Thanks Made for PAC Fall 09 :)
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