Thursday, January 19, 2006

Chile con Queso y Serrano


1/4-lb. Grated Sharp Cheddar Cheese
1/4-lb. Grated Jarlsberg Cheese
2 Tablespoons All-Purpose Flour
1 Small Onion, Minced
1 Tablespoon Butter
3/4 Cup Serrano Pepper Ale
1/2 Cup Drained Canned Tomatoes,
Chopped Fine
1/2 Cup Pickled JalapeƱo Peppers
Minced Tortilla Chips

Toss the cheeses and flour in a bowl and set aside. Cook the onion in butter in a heavy skillet over moderate heat until softened. Add the beer, tomatoes and chiles and simmer for 5 minutes. Sprinkle the cheese-flour mixture into the beer mixture and stir ntil all the cheese is melted. Serve hot with tortilla chips and chase with cold Serrano Pepper Ale.


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