Mexican Cheese Dip with Fresh Tortilla Chips
By Chef Heidi Allison


1 tablespoon Vegetable Oil
1/2 Red Onion minced
5 cups Mexican Chihuahua Mexican Panela Brick or Monterey Jack Cheese grated
2 tablespoons Mexican Crema or Salvadorian Crema (can substitute Crème Fraiche)
2/3 cup Heavy Whipping Cream
2 firm Organic Roma Tomatoes peeled
1 tablespoon Reposada (Aged) Tequila


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.

Servings: 4