You might want to have printouts of this recipe ready to hand out at your next party, because everyone in attendance is going to ask how you made this delicious queso fundido infused with a touch of tequila, spicy peppers, and chorizo. You might also want to have more than one batch ready to go, because we guarantee guests will keep filling their plates with this cheesy dip over and over again.
This masterful and mouth-watering creation, best enjoyed with chips, comes from chef Aarón Sánchez and his restaurant Johnny Sánchez in New Orleans, and takes just 20 minutes to put together. The key to getting the taste just right? Using creamy queso quesadilla.
- If you want to double the recipe, do not double the tequila. Continue to use only 1/2 cup.
- 1/2 cup pork or beef chorizo
- 1/2 cup fresh poblano pepper, seeded and sliced into 1/2-inch strips
- 1/2 cup white onion, sliced into 1/2-inch strips
- 1/2 cup of tequila
- 1 package queso quesadilla, shredded
- 1/4 cup finely chopped tomato
- 1 tablespoon chopped fresh cilantro
- Preheat oven to 350°F.
- In a skillet, cook the chorizo until almost done; drain well. Add the poblano and onion and cook until tender.
- Completely remove pan from heat. Carefully add tequila. Return to heat and simmer, uncovered, for 15-20 seconds or until most of the tequila has dissipated.
- In a medium casserole or glass dish, stir the cheese with chorizo, peppers, and onions. Bake uncovered about 10-15 minutes or until cheese is melted through and slightly
golden brown on top.
- Sprinkle with tomato and cilantro. Serve with tortillas.
- Dips, Appetizers
- South American
- 3-4 servings
- Cook Time
- 20 minutes