Chile Con Queso Y Cerveza
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 cups grated sharp cheddar cheese
2 cups grated Jarlsberg
2 Tbsp. all-purpose flour
1 small onion, minced
1 Tbsp. unsalted butter
3/4 cup beer (not dark)
1/2 cup of drained canned tomatoes, chopped fine
5 jalapenos roasted and chopped
tortilla chips as an accompaniment
Instructions:
Roast the jalapenos on a grill or in a skillet until charred, blistered and soft, then mince the peppers.
In a bowl toss the cheeses with flour and reserve the mixture. In a large heavy saucepan cook the onion in butter over moderate low heat, stirring, until softened. Add the beer, tomatoes and jalapenos, and simmer for 5 minutes. Add the reserved cheese mixture a 1/2 cup at a time to the beer mixture, stirring after each addition until the cheeses are melted. Serve with tortilla chips.
Makes 4-1/2 cups.
Preparation time: 45 minutes or less.