Jalapeno Queso Fundido
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 small
Onion (finely chopped)Directions:
1
Pour oil to a depth of 2 inches into a medium saucepan
2
Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F
3
In a small bowl, mix the lime zest and 3/4 teaspoon salt together
4
Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon
5
Sprinkle the chips with the lime salt while they are still hot
6
Set aside
7
Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat
8
Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes
9
Add the tomato and cook until softened, about 1 minute
10
Add the beer and cook until all the liquid has evaporated, about 7 minutes
11
Remove the skillet from the heat
12
Toss the muenster and Cheddar together and add them to the skillet
13
Stir once or twice to combine
14
When ready to serve, preheat the broiler
15
Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes
16
Serve hot with the chips