Tequila Spiked Queso Fundido Food
TEQUILA QUESO FUNDIDO
What's not to like about a bowl of hot, velvety melted cheese? And this one is spiked with booze, no less! Monterey Jack is the perfect blank slate for the complex mix of flavors. Get the recipe for Tequila Queso Fundido.
Provided by Ananda Eidelstein
Time 25m
Number Of Ingredients 11
Steps:
- Mix cheese, cornstarch, chili powder, and cumin in a large bowl until cheese is coated.
- Rub the inside of a saucepan with cut sides of garlic; discard garlic. Add tequila and bring to a simmer over medium. Immediately add cheese mixture a handful at a time, stirring constantly and waiting until cheese has melted and queso is smooth before adding the next handful, about 4 minutes. Stir in chiles, salt, and several grinds of pepper.
- Transfer queso to a serving bowl and top with cilantro. Serve immediately with warm tortillas. (To reheat queso, microwave in a microwavable bowl on high until melted, about 1 minute, stirring halfway through.)
QUESO FUNDIDO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
- Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
- Without cleaning the skillet, add the onion and bell peppers.
- Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
- Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
- Add one-third of the vegetables . . .
- And one-third of the chorizo.
- Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
- Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
- Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
- Serve immediately with tortilla chips . . .
- Or carrot sticks and cauliflower florets if you want to avoid chips!
QUESO DIP WITH TEQUILA BY RICK BAYLESS
No Velveeta here! Found this in Food and Wine's Best of the Best recipes. I usually make my [recipe=345329] College Girl's Best Queso Ever[/recipe] but this one sounds good too! Rick Bayless is super awesome.
Provided by College Girl
Categories < 15 Mins
Time 11m
Yield 3 cups-ish, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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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- Preheat oven to 350°F. 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-inch 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. If desired, serve with tortilla chips or serve in warmed tortillas topped with cooked chorizo.
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- 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.
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- Preheat oven to 350°F. In a medium or large skillet cook pepper and onion in hot oil until tender. Remove pan from heat. Carefully add tequila. Return to heat and simmer, uncovered, for 15 to 30 seconds until most of the tequila has evaporated but vegetables are still moist.
- Spoon mixture into the bottom of a 6- or 7-inch ovenproof skillet or 2-cup au gratin dish. In a medium bowl toss cheese with flour; sprinkle cheese mixture over vegetables.
- Bake, uncovered, about 10 minutes or until cheese is just melted. Sprinkle with tomato and cilantro. If desired, serve with tortilla chips or serve in warmed tortillas topped with chorizo.
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