Jalapeno Queso Fundido

Ingredients

• 0.5 cup mexican beer lager-style (such as Corona)
• 8 servings canola oil 
• 12 6-inch corn tortillas cut into 6 wedges
• 1 small jalapeno seeded finely chopped
• 0.8 teaspoon kosher salt 
• 1  lime zest 
• 3.5 cups monterey jack grated
• 1 small onion finely chopped
• 1  plum tomatoes seeded finely chopped
• 1.5 cups sharp cheddar white grated

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• kitchen thermometer
• broiler
• slotted spoon

Directions

1. Pour oil to a depth of 2 inches into a medium saucepan.
2. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon.
3. Sprinkle the chips with the lime salt while they are still hot. Set aside.
4. Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat.
5. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes.
6. Add the tomato and cook until softened, about 1 minute.
7. Add the beer and cook until all the liquid has evaporated, about 7 minutes.
8. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine.
9. When ready to serve, preheat the broiler.
10. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes.
11. Serve hot with the chips.