Queso Fundido

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1 tablespoon extra-virgin olive oil

2 medium tomatoes—cored, seeded and cut into ¼-inch dice

2 jalapeños, seeded and minced

1 small onion, cut into ¼-inch dice

Kosher salt

3 tablespoons tequila

½ pound Monterey Jack cheese, shredded (3 cups)

¼ cup coarsely chopped cilantro

Warm corn tortillas or corn chips, for serving

Heat olive oil in a large skillet. Add diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in tequila and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes.
Reduce heat to low. Add cheese slowly, a little at a time, and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer queso fundido to a serving bowl. Sprinkle cilantro on top and serve immediately, with tortillas or chips.