3 tablespoons butter

1 onion, minced

3 jalapeno peppers. seeded and sliced

1 green Bell pepper, seeded and chopped

1 teaspoon mild chili powder

1 tablespoon ground cumin

2 tablespoons flour

1 cup beer

1 cup milk

2 cups shredded Mexican blend cheese

 

Heat the butter in a 2 or 3 quart sauce pan over medium heat and in it sauté the onion and bell pepper until tender, about 4 minutes. Add the chili powder, cumin and flour to the pan and sauté 3 minutes more. Slowly stir the beer into the pan, let simmer for a few seconds and then stir in the milk and cheese. Continue to stir until cheese melts and mixture begins to simmer. Serve as a dip or pour over chips for nachos. Serves 8.

Corn Chicken Jalapeno Chowder

 To the above finished recipe add 2 cups chopped cooked chicken and 2 cups drained corn kernels.