Inspired by celebrity Chef Rick Bayless’ Tequila Queso Fundido recipe, here’s my personal take on the perfect dip to serve for the Big Game! Using añejo tequila adds a layer of sweet agave flavor, while this particular brand carries notes of grassy, hot Serranos, creating a bright, fresh taste that’s salty, umami, spicy, gooey, and entirely addictive. The combination of cheeses creates a lush, creamy texture, while pan roasted ‘salsa’ ingredients provide depth and heat.
Queso fundido should be eaten as soon as it’s made to avoid the cheese hardening as it cools. To serve, fresh tortilla chips are the perfect dipping partner, as are soft flour tortillas to create tacos-just scoop and fill. Works well with fajita ingredients like chicken, sauteed onions, and sweet peppers, as well as refried beans, for a larger meal-sized portion.
Spicy Queso Fundido Dip
• 1 Tbs. olive oil
• 2 roma tomatoes, cored and chopped
• 1 medium yellow onion, chopped
• 2-3 medium jalapenos, or 1 serrano pepper, minced finely
• 3 tbs Soltado Spicy Añejo Tequila
• 8 oz. Mexican melting cheese, sharp cheddar, and fresh mozzarella
• 6 oz of chorizo sausage, precooked and drained (hot turkey sausage is also acceptable)
• ½ a bunch chopped cilantro (leaves only, stems discarded)
Heat the oil in a large cast iron skillet over medium-high heat. Add the onion and chiles, sauté for about 5 minutes. Add the tomatoes, sauté two minutes longer, until the onion is starting to brown. Add the tequila, reduce to glaze consistency. Use caution, as tipping the pan toward open flame will ignite the tequila. If this happens, shake the pan until flames go out.
Over medium-low, sprinkle in the cheese and the chorizo. Stir constantly until just melted. Serve warm with tortilla chips or flour tortillas. Can also be kept warm in a crock pot or fondue pot on medium to low heat.