If you don't like beer don't make this. If you do, use a good beer and you won't be disappointed! I used Sharp Cheddar (about 2 1/2 cups) instead and was very pleased with the unique flavor of this queso. I will make this again.
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.
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- 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
- Tortilla chips
- 1. 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.
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