My hubby loves tortilla chips and queso dip – it is definitely his go-to snack of choice. This past weekend, I decided to greet him at the door with some homemade Queso Fundido based on Rick Bayless’ recipe. Many of you have probably heard of Rick Bayless before; he has been dubbed the godfather of authentic Mexican cuisine. One of his restaurants, Frontera Grill, is located in Chicago, IL and is definitely one of the restaurants that I want to eat at before I die. Yes, I have a long list of restaurants from around the world that I would absolutely love to dine at. When I mean dine, I mean spend 3 hours eating the 5-course tasting menu with wine pairings (i.e. the works). I can dream right? Here’s my top 10 list in alphabetical order. I have so many more restaurants I could’ve added, but here are the big papas!
- Chez Panisse– Alice Waters – Berkeley, CA
- Daniel – Daniel Boulud – NY, NY
- The French Laundry – Thomas Keller – Yountville, CA
- Frontera Grill – Rick Bayless – Chicago, IL
- Inn at Little Washington – Patrick O’Connell – Washington, VA
- L’Atelier De Joel Robuchon – Joel Robuchon – Paris, France
- Le Bernardin – Eric Ripert – NY, NY
- Le Chateaubriand – Inaki Aizpitarte – Paris, France
- Minibar – Jose Andres – Washington, DC
- WD-50 – Wylie Dufresne – NY, NY
- 1 tablespoon extra-virgin olive oil
- 1 medium tomato—cored, seeded and cut into 1/4-inch dice
- 1 jalapeño, seeded and minced
- 1 small onion, cut into 1/4-inch dice
- Sea salt
- 3 tbsp tequila
- 8 oz. Monterey Jack cheese, shredded
- 1/4 cup coarsely chopped cilantro
- Warm corn tortillas or corn chips, for serving
- In a large skillet, heat the olive oil. Add the diced tomato, minced jalapeño, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes.
- Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
- Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds.
- Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
*Adapted from Rick Bayless