Saw this recipe on TV and had to try it for myself. I immediately went to the store and bought everything I needed (Margarita included) I used some different cheeses, added queso fresco and avocado, and used a silver tequila instead. Too good! Perfect little lunch item to wrap up the weekend.

You should have a cast iron skillet for this recipe. Luckily- I have quite a few!

Preheat oven to 400 degrees F. Over medium heat begin cooking the chorizo.

While it is cooking be sure to grab a plate and a few paper towels. Chorizo is very greasy! Pour cooked chorizo onto the paper towel covered plate.

Chop onion and bell peppers.

Add to skillet and cook. You will want to sweat out the onions until translucent and until peppers are tender.

Add about 1 tsp of tequila. The seasoning and grease from the chorizo will coat the vegetable mixture beautifully. Pour cooked vegetables into a bowl and set aside. Turn off heat and begin building the fundido.

The first layer is cheese. Follow this with chroizo and more cheese.

Top with the vegetables and the final layer of cheese. Sprinkle some chili powder and place in oven for 6-7 minutes.

While fundido is cooking. Chop tomato, avocado, and cilantro. Remove fundido from the oven.

Add toppings: tomato, avocado, and cilantro. Crumble some queso fresco and sprinkle on fundido.

Serve immediately with chips or tortillas.

Ingredients

1/2 8 oz tube of chorizo

4 slices of bell peppers (yellow, red, orange, green were used. You can use all one pepper)

1/4 yellow onion

1/8 (or less) tsp chili powder

1 tsp tequila

5 oz queso chihuahua

8 oz monterey jack cheese (cheeses can be substituted)

1/4 roma tomato

1/2 avocado

handful of cilantro

handful of queso fresco