10 oz can diced tomatoes with green chiles, drained
2 tbsp lime juice
1 tsp salt
1 tsp chili powder
Cayenne pepper, to taste
1/4 cup scallions, sliced
2 tbsp cilantro, chopped
1.Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2.Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.
Make Ahead Tip- cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on medium in the microwave.
0 Out of 5 from
You can add this Chili Con Queso recipe to your own private DesktopCookbook.