Ree Drummond's Queso Fundido Recipe

Preheat the oven to 400 degrees F (200 degrees C).

Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook stirring to crumble until browned and cooked through about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.

Without cleaning the skillet add bell peppers and onion. Cook over medium-high heat stirring often until browned and softened about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables stirring often until golden brown about 3 minutes. Using a slotted spoon transfer vegetables to a bowl.

Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables then 1/3 of the chorizo. Repeat with 2 more layers ending with chorizo. Sprinkle with chili powder.

Bake in the preheated oven until cheeses are melted and bubbling about 8 minutes. Remove from the oven and top with tomatoes cilantro and salt. Serve immediately.