Queso fundido with jalapeño

Ingredients:

• Zest of 1 lime
• 3/4 tsp + 1 pinch coarse salt
• 12 6-inch (15 cm) corn tortillas, each cut into 6 triangles
• 1 small onion, finely chopped
• 1 small jalapeño, finely chopped (remove seeds if desired)
• 1 plum tomato, seeded and finely chopped
• 0.5 cup Mexican lager (such as Corona)
• 340 gr. Muenster or Monterey Jack, grated (about 3.5 cups)
• 110 g sharp white cheddar, grated (about 1.5 cups)

Preparation:

1. In a medium saucepan, add 2 inches of vegetable oil. Heat over medium-high heat until a deep-fry thermometer reads 350°F (180°C). In a small bowl, combine the lime zest and 3/4 teaspoon of salt. Fry the tortilla wedges, a few at a time, until crisp and golden, about 1 minute, and transfer them with a slotted spoon to a paper towel-lined baking sheet. Sprinkle the chips with lime salt while still hot. Set aside.
2. In a 10-inch (25-cm) cast-iron or oven-safe skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the onion, jalapeño, and a pinch of salt and cook until the onion begins 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. Stir the Muenster and Cheddar into the skillet, stirring once or twice to coat evenly.
3. When ready to serve, preheat the oven to broil. Place the pan under the broiler and broil until the cheese is bubbling and lightly browned on top, 2-3 minutes. Serve the dip hot with chips.
   
   

   Note

   
   This cheese sauce should be served hot, straight from the oven, but you can prepare everything before your guests arrive. Fry the chips 2-3 hours before serving and store them in an airtight container. Cook the vegetables and reduce the beer, then remove the pan from the heat. Grate the cheese and mix it. When ready to serve, stir the cheese into the vegetables, heat through, and enjoy.