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Jalapeno queso fundido recipe

Jalapeno queso fundido recipe

By Emily Joshi
40’ Prep time
30’ Cook time
70’ Total time
427 Calories
6 Serving
Emily Joshi 0 Followers

Step by Step

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Step 1

Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. 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. Sprinkle the chips with the lime salt while they are still hot. Set aside.
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Step 2

Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine.
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Step 3

When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips.

Ingredient

  • Tomato
    Tomato
  • Plus 1 pinch kosher salt
    Plus 1 pinch kosher salt
  • Jalapeno pepper
    Jalapeno pepper
  • Muenster or monterey jack
    Muenster or monterey jack
  • Mexican lager-style beer (such as corona)
    Mexican lager-style beer (such as corona)
  • Sharp white cheddar
    Sharp white cheddar
  • Onion
    Onion
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