TEQUILA FIESTA 2 CHEESE SANDWICH

1/2 Tbsp. olive oil

1/4 Cup chopped white onion

1 clove garlic, minced

1 tsp. serrano pepper, seeded, chopped

1 dash dried oregano

1 dash dried rosemary

1 dash dried thyme

1 dash ground white pepper

2 Tbsp. Supremo® Mexican Style Crema from V&V SUPREMO®

4 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

2 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®

1/4 Cup Tequila

1 Tbsp. unsalted butter, room temperature

2 slices Italian white bread

Pico de Gallo, for garnish

In a small pan, heat olive oil for 1 minute over medium heat. Mix in onion, and sauté for 1 minute. Add garlic, serrano pepper, oregano, rosemary, thyme, white pepper, and sauté for 1 minute. Mix in sour cream, Chihuahua® and Cotija cheese. Stirring constantly until the cheese is completely melted.
Carefully, stir in Tequila, keep stirring until the cheese is completely mixed in with the tequila. Turn heat to low and continue to cook for 8 minutes, stirring occasionally. Once done, keep warm and set aside.
Preheat a nonstick frying pan or griddle over medium heat for 1 minute.
Butter the pan with ½ Tbsp. butter. Place the two slices of bread on top of the melted butter. Toast for about a minute, add remaining butter to the pan. Using a spatula, flip bread slices into the melted butter.
Add half of the Queso Fundido mixture on each slice of bread. Raise heat to high. Flip each slice, and sear cheese for 10-15 seconds. Remove slices from the pan to a plate. Garnish each slice with Pico de Gallo.

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