Nutrition Facts

Serving Size 120 g

(Approx. 8 Servings)

Amount Per Serving

Calories	200	Calories From Fat	120

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 8 g	40%

Trans Fat 0.0 g

Cholesterol 45 mg	15%

Sodium 300 mg	13%

Total Carbohydrate 9 g	3%

Dietary Fiber 1 g	4%

Sugars 1 g

Protein	9 g

Vitamin A 4%	•	Iron 0%

Vitamin C 8%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

IPA & Green Chili Queso

Prep Time

20 minutes

Cook Time

30 minutes

Total Time

50 minutes

Serves

8 People

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Ingredients

Recipe makes 8 Servings

1 Tbsp grape seed or vegetable oil

1/3 cup(s) shallots, minced

4 cloves of garlic, minced

3/4 cup(s) Shiner Wicked Ram IPA, or your favorite IPA

12 Oz H-E-B Evaporated Milk

1 Tbsp corn starch

2 cup(s) H‑E‑B Select Ingredients Colby Jack Thick Cut Shreds

4 1/2 Oz can of green chiles, drained of any liquid

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Instructions

Set a saucepan over medium heat, add oil and allow to get hot. Add shallots and garlic and stir-fry until translucent.

Add beer and cook until liquid is reduced by half and begins to thicken slightly. Add in milk and bring to a simmer.

In a bowl combine corn starch and cheese together until cheese is coated well with starch.

Add cheese and green chiles, turn off heat and whisk until smooth season to taste with salt and pepper.

Serve in a small crock pot set to low heat or keep in a fondue pot to serve.

Chef's Note: Add more milk if you like a thinner consistency. Crusty bread or thick cut tortilla chips work best with dipping in this fondue.