Ingredients
2 tablespoons extra-virgin olive oil
1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick
1 cup finely chopped sweet onion, such as Vidalia
1 can (4 ounces) diced green chiles
Coarse salt
1/3 cup tequila, preferably gold
4 cups shredded Monterey Jack cheese (1 pound)
Tortilla chips, for serving
Preparation
Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.
