Name: Ree Drummond's Queso Fundido
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Mexican-style chorizo - 4 ounces; Green bell pepper, seeded and finely chopped - 1; Yellow bell pepper, seeded and finely chopped - 1; Yellow onion, finely chopped - 1 small; Tequila (Optional) - 2 fluid ounces; Monterey Jack cheese, shredded - 1 pound; White Cheddar cheese, shredded - 1 (8 ounce) package; Chili powder - ⅛ teaspoon; Plum tomatoes, diced - 2; Chopped fresh cilantro - ¼ cup; Kosher salt - ½ teaspoon

Ingredients for - Ree Drummond's Queso Fundido

1. Olive oil 1 tablespoon

2. Mexican-style chorizo 4 ounces

3. Green bell pepper, seeded and finely chopped 1

4. Yellow bell pepper, seeded and finely chopped 1

5. Yellow onion, finely chopped 1 small

6. Tequila (Optional) 2 fluid ounces

7. Monterey Jack cheese, shredded 1 pound

8. White Cheddar cheese, shredded 1 (8 ounce) package

9. Chili powder ⅛ teaspoon

10. Plum tomatoes, diced 2

11. Chopped fresh cilantro ¼ cup

12. Kosher salt ½ teaspoon

How to cook deliciously - Ree Drummond's Queso Fundido

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.

3 . Stage

Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.

4 . Stage

Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.

5 . Stage

Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.