TEQUILA QUESO (Recipe adapted from Rick Bayless)
1 TBSP olive oil
1 large ripe tomato, cored, and cut into 1/4-inch pieces
1 medium white onion, chopped
1 large jalapeño, stemmed, seeded and finely chopped
3 TBSP tequila, preferably a silver tequila
8 oz. Mexican melting cheese (such as Chihuahua or quesadilla) or Monterey Jack, shredded (you’ll have about 2 cups)
1/2 cup (loosely packed) chopped cilantro
Heat the oil in a large skillet over medium-high. Add the tomato, onion and jalapeno, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze.
With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with chips to dip.
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