Queso Fundido al Tequila
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 Tbsp cooking oil (veggie, olive, canola)
1/2 cup white onion, diced
1 large jalapeno or serrano, seeds and stem removed, diced
5 Tbsp tequila, divided
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded
1/4-2/3 cup milk (whole and 2% both work)
2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Pinch of salt
Chips, for serving
Instructions:
Heat the oil in a saute pan and cook the onion and pepper until softened. Add 3 Tbsp tequila, stir, and cook until it has nearly completely cooked away. Reduce heat to medium-low.
Add the shredded cheese and 1/4 cup of the milk. Stir until mostly melted. Add the tomatoes, cilantro, salt, and additional milk until you’ve almost reached your desired consistency. Stir in the remaining tequila. Serve warm with chips, reheating a bit in the microwave as necessary. Leftovers will keep several days in the fridge.
Yields: ~2 cups
From jasonandshawnda.com