Tequila Queso Fundido
95kcal
Ingredients
- 1/2 cup poblano peppers seeded and chopped
- 1/3 cup onion chopped
- 1 tbsp olive oil
- 1/3 cup tequila
- 1-1/2 cups queso quesadilla shredded
- 1 tbsp flour
- 1/2 cup tomato chopped
- 1 tbsp cilantro chopped
- Tortilla chips or warmed tortillas
Instructions
- Preheat the oven to 350 F.
- In a medium size skillet heat up the olive oil. Add the poblano pepper and onions to the oil and cook over medium-high heat until the peppers and onions are tender. About 5 minutes.
- Remove the skillet from the heat and carefully add the tequila to the skillet. Return the skillet to the stove, lower heat and simmer uncovered for about 15-30 seconds, until most of the tequila has evaporated. Leave enough liquid so the vegetables are still moist.
- Spoon the mixture into a 2-cup oven proof dish or small oven proof skillet
- In a separate bowl, toss the shredded cheese with the flour, then sprinkle the cheese over the cooked vegetables in the dish.
- Bake in the pre-heated oven for 10 minutes, just until the cheese is melted. Turn the oven to broil and cook for 2-3 minutes until the cheese starts to bubble. Remove from the oven.
- Garnish with the tomatoes and the cilantro and serve.
Nutrition
Serving2tablespoonsCalories95kcalCarbohydrates1gProtein6gFat6gSaturated Fat4gCholesterol24mgSodium111mgPotassium24mgFiber1gSugar1gVitamin A56IUVitamin C5mgCalcium159mgIron1mg