BEER CHEESE QUESO

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Beer Cheese Queso

Beer Cheese Queso

This reminds me of the time I used to live in Pittsburgh and ordered beer cheese everywhere I went. And yes, I realize I said “cheese” twice in the title.

Yield: 4-5 servings

PREP IT!             

• 3 tablespoons Butter

• ½ each Red onion, diced small

• 6 cloves Garlic, minced

• 2 tablespoons Taste Tutor Seasoning 101

• 1 tablespoon Taste Tutor Nashville Hot Seasoning

• ½ teaspoon Smoked paprika, ground

• ½ cube Vegetable bouillon, optional

• 1/8 teaspoon African bird pepper, dried or Cayenne pepper, dried (optional)

• 3 tablespoons Flour, all purpose

• 12 ounces (1½ cups) Beer, any cheap kind

• 6 ounces (¾ cups) Heavy cream

• 2 teaspoons Coarse ground dijon mustard

• 3 cups Extra sharp cheddar cheese, shredded (don’t buy pre-shredded cheese. It won’t melt right. Instead freshly shred a block of cheese)

• ½ large Jalapeno, diced

• 1 large Roma tomato, diced

For Garnish:

• 3 large Green onions, sliced

• ¼ bunch Cilantro, fresh

• ¼ Red onion, diced small

• 1 large Roma tomato, diced small

• ½ large Jalapeno, diced

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Beer Cheese Queso Ingredients

MAKE IT!

1. In a large, sauce pot or heavy bottom dutch oven, over medium heat, melt the butter and saute the red onion and garlic. Sprinkle with Taste Tutor Seasoning 101, Taste Tutor Nashville Hot Seasoning, smoked paprika, vegetable bouillon (if using), and African bird pepper or cayenne pepper (if using)

2. Sprinkle in flour and stir constantly, using a whisk, until a paste forms creating a roux.

3. Add beer, continuing to whisk constantly, until smooth. Bring sauce to a boil. As soon as it boils, turn the heat to low and add heavy cream and mustard. Stir until smooth. Sauce should be thickened to a loose gravy thickness.

4. Slowly add the extra sharp cheddar cheese and continue to stir. Once all the cheese is melted, add in jalapenos and roma tomatoes. Cook on low for an additional 2 minutes until jalapenos and tomatoes slightly soften. Garnish with green onion, cilantro, red onion, tomatoes, and jalapenos. Serve hot with tortilla chips, cucumber slices, pretzels, or your favorite dipper!

Tip: This sauce can be used to make baked beer cheese mac & cheese as well!

Storage: In refrigerator in airtight container for up to 2 days.