1/2 cup diced onion
1 cup regular or non-alcoholic beer
8 ounces (2 cups) shredded Cheddar cheese
8 ounces (2 cups) shredded Pepper Jack cheese
2 tablespoons all-purpose flour
1 1/2 tablespoons taco seasoning
1 to 2 tablespoons chopped chipotle pepper in adobo sauce
1 cup sour cream
tortilla chips, for dipping
roasted potato wedges, for dipping
Place onion and beer in a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes.
In a large bowl combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used. Stir in chipotle pepper and sour cream.
Yield: 20 servings
* Store remaining chipotles in small packages in freezer for later use.
Recipe and photograph courtesy of the American Dairy Association.
Recipe Goldmine LLC © 1999 - | All Rights Reserved