Categories: Mexican
Ingredients
- 1 tbsp olive oil
- 2 medium tomatoes, cored, seeded and cut into 1/4" dice
- 2 medium jalapenos, seeded and minced
- 1 small onion, cut into 1/4" dice
- Kosher salt
- 3 tbsp tequila
- 1/2 lb. Monterey Jack, shredded
- 1/4 cup chopped cilantro
- Warm corn tortillas or corn chips, for serving
Directions
-
In a large skillet, heat the olive oil. Add the tomatoes, jalapenos, oion, and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks 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 cheese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with tortillas or chips.