Chile con Queso y Cerveza
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 1/2 cups
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
- 2 cups grated sharp cheddar (about 1/4 pound)
- 2 cups grated jarlsberg (about 1/4 pound)
- 1 small onion, minced
- 3/4 cup beer (not dark)
- 1/2 cup drained canned tomatoes, chopped fine
- 1 bottle pickled jalapeã±o chili, minced (wear rubber gloves)
- tortilla chips as an accompaniment.
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 jalapeño, 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.
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 jalapeño, 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.
