Recipe - Chile Con Queso Y Cerveza (Cheese And Chili Beer Dip)

2 cup Grated sharp Cheddar
Three fourths cup Beer (not dark)
2 cup Grated Jarlsberg
One half cup Drained canned tomatoes;
chopped
2 tablespoon Allpurpose flour
1 Bottle pickled jalapeno
chili, minced
1 small Onion; minced
Tortilla chips as an
accompaniment
1 tablespoon Unsalted butter

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 One half 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 TNT Prodigy's Recipe Exchange Newsletter by
slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 24, 1997