Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Mexican chorizo, removed from casings (454 g)
  • 1/2 medium white onion, finely chopped (about 1 cup) (115g)
  • 1 jalapeño, seeded and minced (or more, to taste)
  • 2 cloves garlic, minced
  • 1/4 cup tequila (blanco or reposado) (60 ml)
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 8 ounces Oaxaca cheese, shredded (227 g)
  • 4 ounces Monterey Jack cheese, shredded (113g)
  • 2 ounces Asadero cheese, shredded (57g)
  • 2 tablespoons milk or cream (30 ml)
  • Pinch of salt (if needed)
  • Pinch of freshly ground black pepper
  • Tortilla chips, warm tortillas, or crusty bread

Instructions:

  1. Shred cheeses, chop vegetables, remove chorizo from casings. Mise en place is key!
  2. Sauté chorizo in olive oil over medium heat, breaking it up with a spoon.
  3. Add onion and jalapeño to the chorizo and cook until softened. Stir in garlic.
  4. Carefully add tequila to the skillet and let it simmer for a minute, scraping up any browned bits. This is where the magic happens!
  5. Combine the shredded cheeses and milk/cream in a bowl.
  6. Spread the chorizo mixture evenly in the oven-safe skillet. Top with the cheese mixture.
  7. Bake in a preheated oven (375°F/190°C) or broil until the cheese is melted, bubbly, and slightly browned. Watch it like a hawk!
  8. Sprinkle with fresh cilantro and serve immediately with tortilla chips, tortillas, or crusty bread. Enjoy this queso cheese!