Tequila Queso Fundido! A fairly quick recipe that requires minimal ingredients. This recipe is part of a small series of recipes inspired by National Tequila Day! Cooking with tequila or wine adds a little extra flare to your dishes. There are subtle sweet and sharp notes added to this tequila queso fundido.
Of course the tequila is optional. It’s not going to make or break the recipe.
Tequila Queso Fundido with Chorizo and Poblano
- 8 ounces Mexican chorizo previously cooked
- 2 tbs grapeseed oil
- 1/2 white onion sliced into strips
- 2 cloves of garlic minced
- 2 large poblanos previously roasted, cleaned and sliced into small strips
- Salt and pepper
- 3 tbs silver tequila
- 16 ounces Chihuahua, Oaxaca or jack cheese shredded
- Mexican crema
- To a large skillet, add 2 tablespoons of grapeseed oil and heat to medium. Add the onions and garlic. Season lightly with salt and pepper. Saute for 3 minutes.
- Add the poblanos and tequila . Cook for a few minutes. Add the cheese and then the chorizo on top. Cover skillet with lid and continue cooking just until cheese melt. Uncover and drizzle with Mexican crema right before serving. Serve with chips or warm tortillas.
If you are avoiding cooking indoors because of the summer weather, cook outside! Grab your cast iron skillet and fire up your outdoor grill to prepare this recipe.
A good quality silver tequila perfect for cocktails and tasty in savory recipes as well.
Do you have a favorite melting cheese? I tend to favor Chihuahua and Oaxaca anytime I can find it. Other varieties I enjoy for there melting aspect are jack, muenster and certain Mexican brands of manchego.
Chorizo Casero! Want to feel better about enjoying chorizo in your recipes? Prepare your own . Click the link! https://pinaenlacocina.com/chorizo-casero-rustic-mexican-chorizo/
The picture above is under the lights in the kitchen. The picture below is outside in the natural light! Beautiful!
Oh. My. Word. This looks sooo good! It will be perfect for our girls-only Sunday Fundays around the pool!
I have a question: Any particular reason why you chose grapeseed oil? I noticed a few other recipes call for the same oil. TFS!
I only cook with grapeseed oil 90 percent of the time. I don’t use canola unless I am frying a large batch of chips. Grapeseed oil is a natural oil that has a high smoke point and is flavorless. I use extra virgin olive oil for select recipes.