I'm going on the record as saying that it is impossible to eat at a Mexican restaurant and NOT order a bowl of cheese dip. Fact. It's also a fact that no matter how big the bowl is, or how many of you there are at the table, the dip will be absolutely demolished. You'll be scraping the bowl for any little vestige of melted cheese you can get on your chip. I know I'm not the only one.
So now that it's out there what a big fan of queso dip I am, let me tell you another fact. This tequila-infused chorizo queso? Blows all other cheese dips out of the water. Like, majorly. It's the stuff Mexican food dreams are made of. What, you don't have dreams about Mexican food?
In case you can't tell, I really really love this dip. Melted cheese is pretty fantastic on it's own, but adding tequila? And chorizo? That turns it into perfection.
I don't care what your plans are for this weekend, or for Cinco de Mayo. But please promise me that you'll make this dip? I'm contemplating making it Friday, Saturday, and Sunday night. Overkill?
Tequila-Infused Chorizo Queso Fundido
adapted from Fiesta at Rick's
- 6 oz fresh chorizo, casings removed
- canola oil
- 1 large tomato, cored, seeded, and cut into 1/4-inch pieces
- 1 cup chopped white onion
- 1 jalapeño pepper, stemmed, seeded, and chopped (optional - the chorizo may be enough spice for you on it's own. Just use your judgment based on your spice preferences)
- 3 Tbs silver tequila
- 8 oz Mexican melting cheese, such as chihuahua or quesadilla, or Monterey Jack
- 1/3 cup loosely packed chopped cilantro, divided
Heat an 8 to 10-inch skillet over medium-high heat, and crumble the chorizo into the pan. Cook, stirring often to break up the chunks, until the chorizo is cooked through, about 5 minutes. Use a slotted spoon to remove the chorizo to a paper towel-lined plate.
Add enough canola oil to have a total of 1 tablespoon of fat in the skillet, and add the onion, tomatoes, and chile peppers. Season lightly with salt. Cook, stirring often, until the onion begins to soften and brown, about 5 to 7 minutes.
Add the tequila and cook, stirring occasionally, until the tequila has reduced to a thick glaze, about a minute or two. Stir in half the cilantro.
Reduce the heat to medium-low and add the cheese, a handful at a time, stirring well to melt the cheese. As soon as the cheese is melted, remove the skillet from heat, sprinkle the chorizo and remaining cilantro over the top, and serve with tortilla chips and/or warm flour tortillas.