Rick Bayless's Queso Fundido al Tequila:
Pecks Wine and Spirits - Friday Night Wine Tastings
Ingredients:
1 Tbsp. extra virgin olive oil
2 meduim tomatoes, cored, seeded and cut into 1/4 inch dice
2 jalapenos, seeded and minced
1 small onion, cut into 1/4 inch dice
Kosher salt
3 Tbsp. tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving
In a large skillet, heat the olive oil. Add the diced tomatoes, jalapenos, 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 heat to low. Add the cheese and cook, stirring constantlly, until fully melted, about 30 seconds.
Quickly transfer the queso fundido to a serving bowl.
Sprinkle with the cilantro and serve immediately, with tortilla chips.
This Hor d'oeuvre was served with:
Miyone
Cartlidge & Browne Pinot Noir 2005