Queso fundido al tequila

Chop the tomato, serranos and white onion.

Heat a skillet over medium-high heat with a little oil; add the vegetables and cook, stirring from time to time, until the onions are soft and the tomato juices have reduced to a glaze, about seven or eight minutes.

Grate the cheese through the largest holes of a box grater.

Add a good douse of silver tequila and cook until most of it has evaporated.

Add all the cheese and stir until melted.

Serve in a container warmed in the oven at about 300 degrees; one that holds heat keeps it warm and gooey longer.