Cheese? Yes please! I am a self-proclaimed cheese-a-holic and love it all the forms it comes in. Queso is great anytime of year but seems to taste especially good to me when I'm watching a football game.
One thing I've heard from people about Beer Cheese soups or dips is that the beer flavor can be too strong - usually in these recipes, a bottle of beer is one of the ingredients. Using a Beer Cheese is a GREAT way to still have that beer flavor in a more subtle way and, every time we make this for a gathering, there are no leftovers to bring home.
We love using the Beer Cheese line of cheeses from Vermont Farmstead and would recommend using one of these if you can find them (which you can at our store :)) but if you have a local beer cheese you love, then give it a whirl!
- 3 cups shredded beer cheese (we love Vermont Farmstead Alehouse Cheddar)
- 2 tablespoons Queso Seasoning Mix
- 2 tablespoons butter
- 1 15oz can Rotel Original Tomatoes & Chiles, drained
- 1 14oz can evaporated milk
- green onions for topping
Combine cheese and queso seasoning mix in a bowl and toss to coat the cheese with the seasoning.
In a medium saucepan, melt the butter over medium heat. Add the tomatoes and cook, stirring occasionally for 2-3 minutes.
Reduce the heat to medium low and add in evaporated milk and shredded cheese. Stir frequently until cheese is fully melted and mixture is thickened, about 5 minutes. Remove from heat - can add additional milk or water if a looser consistency is desired. Serve immediately or refrigerate until ready to use.
If you have a fondue pot or mini crockpot, this is a great way to keep the queso warm during the party.
Serve with soft pretzels, tortilla chips or any vessel that brings the queso to your face :)
