Queso Dip

• 1/2 cup packed fresh cilantro leaves
• 1/2 small red onion, roughly chopped
• 2 tablespoons chopped pickled jalapeno, optional
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• One 12-ounce domestic lager beer, such as Budweiser
• 1/4 cup whole milk
• 4 cups shredded Monterey Jack cheese
• Sprinkle of chipotle powder, optional
• Tortilla chips, for serving

1. Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
2. Melt the butter in a large saucepan over medium heat.
3. Add the flour, and stir until it is absorbed.
4. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes.
5. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
6. Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low.
7. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using.
8. Serve with tortilla chips.

cilantro, red onion, pickled jalapeno, unsalted butter, allpurpose, lager, milk, shredded monterey jack cheese, chipotle powder, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/queso-dip.html (may not work)