Chile Con Queso Y Cerveza (Cheese and Chili Beer Dip)
Try this Chile Con Queso Y Cerveza (Cheese and Chili Beer Dip) recipe, or contribute your own."This is very similar to the chile con queso I've been making since Christ was a pup. My differences: I use Monterrey Jack insttead of Jarlsberg, I've subbed good-quality salsa for the tomatoes and jalapeno, and I usually finish it with about a cup of sour cream or creme fraiche stirred in after cooking. Totally delish, but also a heart attack on a tortilla chip." -
Yield: 1 Ready in 1 hours
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Chile Con Queso Y Cerveza (Cheese and Chili Beer Dip) Preparation
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 jalape?o, and simmer the mixture for 5 minutes. Add the reserved cheese mixture by 1/2 cupfuls to the beer mixture, stirring after each addition until the cheeses are melted, serve the dip with the chips. Makes 4 1/2 cups Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by firstname.lastname@example.org (Shawn Zehnder Lea) on Nov 24, 1997
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