1poundcombination of OaxacaMonterey Jack and Mozzarella cheeses, grated
1cupdiced Roma tomatoes
Crumbled Queso Fresco cheese
Heat oven to 400°F.
In a large, oven-safe (to 400°F) skillet, crumble and brown the sausage over medium heat. Add kosher salt and black pepper; stir well. Transfer the sausage to a medium-sized mixing bowl and discard all except 2 tablespoons rendered sausage fat.
Add onion and jalapeno pepper and cook until softened. Add garlic, reduce heat to low and cook and additional 30 seconds. Remove the skillet from the heat and deglaze the skillet with the tequila (if using); stir well. Add the onion mixture to the sausage, stir well and set aside.
Brush the skillet with the canola oil and spread 1/3 of the cheese into the skillet. Top with ½ of the sausage mixture.
Repeat with 1/3 layer of cheese and top with the remaining sausage mixture. Sprinkle the remaining 1/3 cheese on top.
Bake at 400°F until cheese is bubbly, checking on the Queso after 10 minutes then every 2 minutes thereafter. The cheese should be bubbly and gooey but not firm at all.
Remove from the oven and top with chopped tomatoes and cilantro. Sprinkle with the crumbled Queso Fresco cheese. Set a small bowl of chili seasoning nearby in case someone wants a little extra flavor.
Serve immediately (see *Note) after removing from the oven.
*Note: Wrap the hot handle of the skillet with a kitchen towel to avoid any burns.