Chile con queso y cerveza (cheese and chili beer dip)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Grated sharp Cheddar |
| ¾ | cup | Beer (not dark) |
| 2 | cups | Grated Jarlsberg |
| ½ | cup | Drained canned tomatoes; chopped |
| 2 | tablespoons | All-purpose flour |
| 1 | Bottle pickled jalapeno chili, minced | |
| 1 | small | Onion; minced |
| Tortilla chips as an accompaniment | ||
| 1 | tablespoon | Unsalted butter |
Directions
In a bowl toss the cheeses with the flour and reserve the mixture. In a large heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the beer, the tomatoes, and the jalapeÒo, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by ½ cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips. Makes 4½ cups
Posted to TNT - Prodigy's Recipe Exchange Newsletter by slea@... (Shawn Zehnder Lea) on Nov 24, 1997