Quick Queso

Prep: 10 min., Cook: 10 min. Keep the queso warm by serving it in a small slow cooker or in a microwavable dish, so it can be easily reheated, if necessary.

Yield: Makes 6 to 8 servings

Ingredients

• 2  tablespoons  butter
• 1  (4.5-oz.) can chopped green chiles
• 1  small onion, minced
• 2  tablespoons  all-purpose flour
• 1  cup  milk
• 1/2  cup  beer (not dark)
• 1  (8-oz.) block Monterey Jack cheese, shredded
• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• Tortilla chips

Preparation

1. Melt 2 Tbsp. butter in a large heavy saucepan over low heat; add chopped green chiles and minced onion, and cook 3 to 4 minutes or until softened. Whisk in 2 Tbsp. flour, and cook 1 minute. Whisk in milk and beer, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened. Add shredded cheese by 1/2 cupfuls, stirring until melted after each addition. Stir in ground cumin and salt. Serve warm with tortillas chips.