Keep the queso warm by serving it in a small slow cooker or in a microwavable dish, so it can be easily reheated, if necessary.
2 tablespoons butter
1 (4.5-oz.) can chopped green chiles
1 small onion, minced
2 tablespoons all-purpose flour
1 cup milk
1/2 cup beer (not dark)
1 (8-oz.) block Monterey Jack cheese, shredded
1 teaspoon ground cumin
1/4 teaspoon salt
How to Make It
Melt 2 Tbsp. butter in a large heavy saucepan over low heat; add chopped green chiles and minced onion, and cook 3 to 4 minutes or until softened. Whisk in 2 Tbsp. flour, and cook 1 minute. Whisk in milk and beer, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened. Add shredded cheese by 1/2 cupfuls, stirring until melted after each addition. Stir in ground cumin and salt. Serve warm with tortillas chips.