Tequila-Infused Queso Fundido

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 8 ounces chorizo sausage, crumbled
• 1/4 cup tequila
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded cheddar cheese
• Tortilla chips or warm flour tortillas for serving

Directions

1. Warm the oil in a large skillet, 10-inch size, set over medium-high heat. Stir in the tomato, onion and chile(s), then cook while stirring almost the whole time, until the onion starts to soften and pick up color, about 7 minutes. Pour in the tequila and keep stirring for a minute or so, just until it cooks down into a glossy glaze. If the pan is tilted near an open gas flame, the tequila may catch; if you decide to let that happen, move the pan gently back and forth until the flames die down and the tequila has reduced to a glaze.
2. Set the skillet with the tequila-coated vegetables over medium-low heat, then scatter the cheese over the top. Stir gently and continuously only until the cheese has melted; leaving it on the heat too long will make it tough, greasy and stringy. Transfer the queso fundido to a warm serving dish, add the cilantro over the top, and bring it out right away with tortillas for soft tacos or chips for dipping.