• 1 Tablespoon Olive Oil
  • 2 Tomatoes, 1/4 Inch Dice
  • 2 Jalapeños, Seeded and Minced
  • 1 Onion, 1/4 Inch Dice
  • Salt
  • 2 Tablespoons Lunazul Tequila
  • 1⁄2 lb. Monterey Jack Cheese, Shredded (3 cups)
  • 1⁄4 Cup Cilantro, Chopped
  • Tortilla Chips


In a large skillet, heat the olive oil. Add the tomatoes, jalapeños, onion, and a large pinch of salt. Cook over moderately high heat, stirring often until softened, about 5 minutes. Add the tequila and cook, stirring frequently until the pan looks dry, about 2 minutes.

Reduce the heat to low. Add the cheese and cook, stirring constantly until fully melted, about 30 seconds. Quickly transfer the cheese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with chips.

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