Tequila and Cheese Dip

Difficulty: ★☆☆


  • 1 Tablespoon olive oil.
  • 1 Large ripe tomato.
1 Medium onion.
1 Large jalapeño.
3 Tablespoons tequila.
8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack.
  • 2 Cups mild cheddar.
  • ½ Cup chopped cilantro.

Category: Appetizers


Heat the oil in a Magefesa skillet over medium-high heat. Add the tomato, onion and chile, and cook, stirring constantly until the onion begins to soften and turn brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. Reduce the heat to medium-low and sprinkle in the cheese. Stir slowly and constantly until just melted. If the cheese is left for too long over the heat, it will become tough and oily. Scoop into a warm dish, sprinkle with cilantro and serve right away with chips to dip or over soft tacos as filing.

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