Spray a large saucepan with non fat cooking spray and set over medium heat.
Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes.
Add beer and cook until reduced slightly, about 1 minute.
Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes.
Reduce heat to low, add cheese and cook, stirring, until melted.
Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin .
Serve warm, garnished with a bit of cilantro.
Notes
Entire recipe makes 8 servingsServing size is ¼ cup
Nutrition
Nutrition Facts
CHILE CON QUESO RECIPE
Amount per Serving
Calories
90
% Daily Value*
Fat
1.7
g
3
%
Saturated Fat
0.7
g
4
%
Cholesterol
5
mg
2
%
Sodium
360
mg
16
%
Potassium
253
mg
7
%
Carbohydrates
11.3
g
4
%
Fiber
1.8
g
8
%
Sugar
4.8
g
5
%
Protein
4.1
g
8
%
Calcium
90
mg
9
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.