Servings: 20 scoops
Calories: 114kcal
Ingredients
- 2 tablespoons olive oil
- .5 of a red onion diced
- 4 cloves garlic
- 1 whole jalapeno diced
- 1 tablespoon chili
- 1 teaspoon cumin
- 1/2 tablespoon cayenne pepper
- 1 teaspoon salt and pepper
- 4 cups of shredded cheddar or cheddar jack cheese
- 12 ounces of beer
- 1 tablespoon Cilantro and fresh salsa to garnish if desired
Instructions
- Finely dice the veggies - onion, jalapeno, and garlic. Alternatively, you can use a food processor and pulse it until you get your desired consistency and texture.
- Heat olive oil in a small to medium cast iron skillet or other skillet over medium heat. When oil is warm, add chopped onion, jalapeno, garlic, and seasonings.
- Cook the veggies, stirring frequently, until softened or about 3 to 5 minutes.
- Add the beer and then stir in the cheese.
- Continue to stir until cheese melts and bubbles about 5 minutes. Garnish with cilantro and fresh salsa if desired. Serve hot with chips.
Notes
Omit the jalapeno if you don't like things spicy.
The smaller you chop the veggies, the smoother the consistency. Also, increased cook time helps to soften them further.
Nutrition
Serving: 1scoop | Calories: 114kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 265mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 0.1mg
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