Tortilla Chips
2 Tbsps. Vegetable Oil
1 Onion finely chopped
4 Scallions or Green Onions finely chopped
1 clove Garlic minced
4 medium Tomatoes peeled, seeded and chopped
2 Tbsps. Chiles diced
1/2 cup chopped Cilantro leaves
1/2 cup Water
Salt and Pepper to taste
4 oz. Butter
1/2-3/4 cup All-Purpose Flour
1 quart Milk
8 oz. Monterey Jack Cheese shredded
4 oz. Sharp Cheddar Cheese shredded


Heat oil in a large saucepan. Add onion, scallions and garlic.

Cook until tender but not browned. Add tomatoes and cook about 15 minutes over medium heat. Stir in chiles and cilantro. Add water. Add salt and pepper to taste. Set aside from heat.

In another large saucepan, heat butter until melted; stir in flour until the mixture looks like applesauce. Saute over medium heat about 3 minutes, stirring constantly. Do not let flour burn.

Add milk and cheeses, stirring until the cheese melts and the mixture thickens. Add the vegetable mixture to the cheese mixture and stir to blend.

Place in a fondue pot (or crock pot) over a medium flame. Serve with chips.


Queso Fundido Del Grito


½ package (5 oz.) Pork Chorizo or Beef Chorizo
1 package Queso Quesadilla Shredded Cheese
½ cup fresh poblano pepper, seeded and sliced ½ inch strips
½ cup white onion, sliced ½ inch strips
½ cup tequila
¼ cup finely chopped tomato
1 Tbsp. chopped fresh cilantro
Tortillas or chips


In a skillet, cook the chorizo until almost done, drain well. Add the poblano and onion and cook until tender. Completely remove pan from heat. Carefully add tequila. Return to heat and simmer, uncovered, for 15 to 20 seconds or until most of the tequila has dissipated. In a medium casserole or glass dish, stir the cheese with chorizo, peppers and onions. Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top. Sprinkle with tomato and cilantro. Serve with tortillas.

*If you want to double the recipe, do not double the tequila. Continue to use only 1/2 cup.