Tomato And Red Onion Cheese Dip
Tomato And Red Onion Cheese Dip is a great snack or appetizer. We love to serve it when we have friends over to watch football. It’s also great for tailgating, family get-togethers, birthday parties, or as an appetizer on Taco Tuesday. Any occasion at which you serve it, it’s sure to be a hit.
- 4 Fresno chile or serrano chiles
- 1 tbsp vegetable oil
- 1/2 red onion minced
- 5 cups cheese Mexican Chihahua, Mexican Panela Brick or Monterey Jack, grated
- 2 tbsp Mexican crema can substitute Salvadorian Crema or Crème Fraiche
- 2/3 cup heavy whipping cream
- 2 tomato firm Romas, peeled
- 1 tbsp tequila Reposado (aged)
- Place the chiles in a dry cast iron skillet (or nonstick frying pan) over medium heat, turning frequently until the skin blisters and chars.
- Place the chiles in a damp kitchen towel and cover completely. Set aside and let steam for 20 minutes, then carefully peel off the skin with your fingers.
- Slit the chiles and scrape out the seeds with the tip of a blunt knife or small spoon. Cut the chiles into thin strips, and then cut in half length wise.
- Place a medium nonstick skillet over medium-high heat and fry the red onions for 5 minutes, or until the onion begins to soften.
- Add the cheese, crema, and heavy cream and reduce the heat to low. Stir with a wooden spoon until the cheese melts and the mixture becomes a creamy sauce. Fold in the chile strips and stir.
- Cut the tomatoes in half and scrape out the seeds. Cut the flesh into ½ inch pieces and stir the tomatoes into the sauce. Just before serving, stir in the tequila.
- Pour the cheese mixture into a serving dish or fondue server and serve with fresh tortilla chips.