Behind the Recipes
Chili con Queso by Calvin Pace
Makes 4 servings
INGREDIENTS:
2 tsp. extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup pale ale beer
1 1/2 cup whole milk
3 tbsp. cornstarch
1 3/4 cups sharp cheddar cheese
1 10 oz. can of diced tomatoes
2 tsp. lime juice
1 tsp. salt
1 tbsp. chili powder
1/4 cup chopped scallions
PREPARATION:
1. In a large skillet, heat the olive oil over medium heat and add the onion and garlic then cook until soft (about 4-5 minutes).
2. Add the beer and cook until reduced. Pour in one cup of the milk and bring to a boil.
3. In a small bowl, whisk together the remainder of the milk and the cornstarch until no lumps remain, then add to skillet with onions.
4. Reduce the heat, then add the cheese and cook until melted.
5. Add the tomatoes, scallion, lime juice and chili powder, mixing well.
6. Garnish with additional scallions and serve warm.
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