Queso Fundido with Bacon, Carmelized Onion, and Sun-Dried Tomatoes

A warm soft flour tortilla packed with melty queso and little bits of chorizo is one of my favorite ways to indulge. Put a frozen strawberry margarita in my hand and I'm as happy as can be. The marriage of those two things is the perfect way to unwind after a long week.

Lately I've been experimenting  with queso fundido at home. Okay, maybe the term experimenting is putting it lightly. Queso has become something of a weekly routine. Our craving for it simply cannot be satisfied.

This week the grocery was out of chorizo. The nerve! Luckily I remembered this recipe from Rick Bayless and thought it was the perfect time to change things up a bit. I will say that we still love our queso and chorizo version best, but it's hard to argue with this version. Bacon, cheese, jalapenos, sweet sun-dried tomatoes all melted together in ooey gooey deliciousness.

Grab a spoon and put some on a tortilla chip or as a filling all rolled up in a warm flour tortilla for a decadent and gratifying treat that really hits the spot!

Queso Fundido with Bacon, Carmelized Onion, and Sun-Dried Tomatoes

Recipe adapted from www.rickbayless.com 

Serves 6 as a light appetizer

 3 strips thick-sliced bacon

1 medium white onion, diced or sliced

Hot green chiles to tastes (1 large jalapeno or 2 serranos) stemmed & seeded

1/4 diced sun-dried tomatoes

3 tablespoons beer, preferably a full-flavored like Negra Modelo

8 ounces Monterey Jack or Mozzarella, shredded

1/4 cup chopped cilantro 

To serve: Warm corn or flour tortillas or tortilla chips

Heat the oil in a 8-inch non-stick skillet or cast iron skillet over medium heat. Add the bacon and cook for 6 to 8 minutes or until browned and crisp. Remove the bacon and tip off mostof the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for the garnish. Raise the heat to medium-high and add the onions. Saute for about 8 minutes, or until the onion is golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile has softened. Pour in the beer and stir until the liquid has evaporated and the mixture is once again dry looking.

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted, or place under the broiler until the cheese is melted and bubbly.  Garnish the queso with the crumbled bacon and cilantro and serve in a warm dish, or in the cast iron dish immediately. Serve with warm tortillas or tortilla chips.

Theme: February Potluck!