Birdsong Jalapeno Pale Ale Queso
A spicy jalapeno beer is a great base for making a special queso dip.
Ingredients
- 10 ounces Monterrey jack or pepper jack cheese, or a combo of both
- ½ cup Birdsong Jalapeno Pale Ale
- ½ teaspoon sodium citrate
- red pepper flakes optional
Instructions
- Put the sodium citrate in the bottom of a saute pan. I used a 7 cup pan and it gave me plenty of stirring room.
- Pour beer into a ½ cup measuring cup and let the foam settle. Gently pour it over the sodium citrate, then turn the heat on to medium.
- Once the beer begins to simmer, add the cheese a handful at a time and begin to stir as it melts.
- Keep adding cheese til it is all incorporated and melted, and turn the heat down to low.
- Stir in any red pepper flakes as desired and remove from heat. Stir it again before decanting to a serving bowl or a small slow cooker to keep it warm and smooth.
- You’ll need to keep stirring occasionally even if it stays on the stove on a warm eye or in a slow cooker, as that’s the nature of the cheese.
- Serve with tortilla chips and enjoy!