-
1
Pour oil to a depth of 2 inches into a medium saucepan.
-
2
Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together.
-
3
Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon.
-
4
Sprinkle the chips with the lime salt while they are still hot.
-
5
Set aside.
-
6
Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat.
-
7
Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes.
-
8
Add the tomato and cook until softened, about 1 minute.
-
9
Add the beer and cook until all the liquid has evaporated, about 7 minutes.
-
10
Remove the skillet from the heat.
-
11
Toss the muenster and Cheddar together and add them to the skillet.
-
12
Stir once or twice to combine.
-
13
When ready to serve, preheat the broiler.
-
14
Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes.
-
15
Serve hot with the chips.
-
16
Cook's Note: Although this cheesy dip should be eaten fresh from the oven, you can have everything ready to go before your guests arrive.
-
17
You can fry, season and cool the chips and store them for 2 to 3 hours in an airtight container.
-
18
Cook the vegetables and reduce the beer, then remove the skillet from the heat.
-
19
Grate your cheeses and combine them.
-
20
When you're ready to serve, stir the cheese into the vegetables, broil and enjoy.
