Recipe of the Week!August 12, 2010
Today’s ROTW is not one of Rick Bayless’ more complex or involved recipes, but as usual, it’s very tasty and easy to make. It may at first glance look like a very American dish – it’s essentially melted cheese that you dip chips in…a high-class version of nachos, perhaps. But in reality, queso fundido is an extremely authentic Mexican snack food. It allows for numerous variations – you can add chorizo, ground beef, chicken and/or a multitude of veggies. This is his bare-bones recipe, a version of which I tried at his Red O Restaurant last month. The tequila is optional – the alcohol burns off, leaving just a hint of the agave flavor. If you like spicy, leave the jalapeno seeds in. Traditionally it’s served with warm corn tortillas, but chips are great too, or even raw vegetables. This makes enough for about 3 people as an appetizer or side dish, so you can double the recipe for a small dinner party. I know you will enjoy this week’s Recipe of the Week!
Rick Bayless’ Queso Fundido al Tequila
1 tbsp. extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into ¼-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into ¼-inch dice
¼ tsp. salt
3 tbsp. tequila
12 oz. Monterey Jack cheese, shredded
¼ cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving
In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips. Eat!