Title: Chile Con Queso Y Cerveza (Cheese and Chili Beer Dip)
Categories: None
Yield: 1 Servings

2 c Grated sharp Cheddar
3/4 c Beer (not dark)
2 c Grated Jarlsberg
1/2 c Drained canned tomatoes;
-chopped
2 tb All-purpose flour
1 Bottle pickled jalapeno
-chili, minced
1 sm Onion; minced
Tortilla chips as an
-accompaniment
1 tb 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 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 TNT - Prodigy's Recipe Exchange Newsletter by
slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 24, 1997