Applebee's Sizzling Chicken Fundido

QUESO FUNDIDO

1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups Asiago cheese, shredded
1 small onion, cut into 1/4-inch dice
3 tablespoons tequila
Kosher salt
2 jalapeños, seeded and minced
1 tablespoon extra-virgin olive oil

VEGETABLES
1 large onion sliced fajita style
1 red pepper sliced fajita style
1 green pepper sliced fajita style
3-4 Tablespoons vegetable oil

MEAT and MARINADE

1 clove garlic, minced
1 1/2 tsp. chili powder
1 1/2 tsp. red pepper, crushed
2 tbsp. vegetable oil
2 tbsp. lime juice
2 boneless skinless chicken breast

Marinate the Meat
Combine the lime juice, olive oil, garlic, chili powder and red pepper in a plastic food storage bag. Place the chicken in the bag, close and refrigerate for 2 hours.


Saute the Vegetables
Quickly saute vegetables in oil until lightly browned; remove from pan.


Cook the Meat
Grill or saute the chicken on both sides until done. Remove from the pan.


Make the Queso Fundido

In a large skillet, heat the olive oil. Add the minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.

Build the Dish
Place the cooked chicken and vegetables on top of the Queso and serve in the skillet.
Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds.