Queso Fundido with Tequila

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 12
Calories 323, total fat 24 G., saturated fats 13 G., proteins 17 G., carbohydrates 7 G., fiber 1 G., cholesterol 61 mg, sodium 482 mg, sugar 2 G.

Queso fundido might be a distant Mexican relative of Swiss fondue, but it's much more than just melted cheese sauce. Besides the cheese, it's filled with a rich filling of fried ground meat and vegetables. Ree Drummond also added a splash of tequila to her recipe for an even more vibrant, zesty flavor. Serve piping hot, straight from the skillet, top the queso fundido with tortilla chips, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
110 g raw Mexican chorizo sausage
1 small onion, finely diced
1 small green bell pepper, finely diced
1 small yellow bell pepper, finely diced
1/4 cup plus 1 tbsp tequila, preferably gold
2 plum tomatoes, diced
450 g grated Monterey Jack cheese
220 g white cheddar, grated
A little chili powder
1/4 cup chopped fresh cilantro
Tortilla chips for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Heat olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking up any lumps, until browned. Remove from the skillet and place on a paper towel-lined plate. Drain any excess fat from the pan.

Add the onion and bell pepper to the skillet and cook over medium-high heat until the vegetables begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of tequila. Turn the heat back up and cook until the vegetables are golden brown, another 2-3 minutes. Remove from the heat and set aside.
Meanwhile, in a small bowl, combine the tomatoes and the remaining 1 tablespoon tequila and let marinate for a few minutes.
To prepare, line the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar cheeses. Add half the chorizo, then another third of the cheese. Then add as much of the vegetable mixture as you like (you may have some leftover). Add almost all of the remaining cheese, the remaining chorizo, and the remaining cheese. Sprinkle with a pinch of chili powder.
Bake for 4-5 minutes, until the cheese is completely melted, hot, and slightly bubbly, but watch closely and remove from the pan before the cheese begins to harden. It should be very gooey.
Drain the liquid from the tomatoes.
Remove the pan from the oven and top with sliced tomatoes and cilantro. Serve immediately with tortilla chips. Best served piping hot! Wrap the pan handle with a towel to prevent burns.