Queso Fundido with Tequila

Ingredients:

• 1 tbsp. l. olive oil
• 110 g raw Mexican chorizo ​​sausage
• 1 small onion, finely diced
• 1 small green bell pepper, finely diced
• 1 small yellow bell pepper, finely diced
• 1/4 cup plus 1 tbsp tequila, preferably gold
• 2 plum tomatoes, diced
• 450 g grated Monterey Jack cheese
• 220 g white cheddar, grated
• A little chili powder
• 1/4 cup chopped fresh cilantro
• Tortilla chips for serving

Preparation:

1. Preheat oven to 200°C.
2. Heat olive oil in a large skillet over medium heat. Add the chorizo ​​and cook, breaking up any lumps, until browned. Remove from the skillet and place on a paper towel-lined plate. Drain any excess fat from the pan.
3. Add the onion and bell pepper to the skillet and cook over medium-high heat until the vegetables begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of tequila. Turn the heat back up and cook until the vegetables are golden brown, another 2-3 minutes. Remove from the heat and set aside.
4. Meanwhile, in a small bowl, combine the tomatoes and the remaining 1 tablespoon tequila and let marinate for a few minutes.
5. To prepare, line the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar cheeses. Add half the chorizo, then another third of the cheese. Then add as much of the vegetable mixture as you like (you may have some leftover). Add almost all of the remaining cheese, the remaining chorizo, and the remaining cheese. Sprinkle with a pinch of chili powder.
6. Bake for 4-5 minutes, until the cheese is completely melted, hot, and slightly bubbly, but watch closely and remove from the pan before the cheese begins to harden. It should be very gooey.
7. Drain the liquid from the tomatoes.
8. Remove the pan from the oven and top with sliced ​​tomatoes and cilantro. Serve immediately with tortilla chips. Best served piping hot! Wrap the pan handle with a towel to prevent burns.