8 oz. extra sharp cheddar

3 Tbsp. Ottavio Olive Oil

16 oz. vegetable stock

1 c. heavy cream

1 onion, diced

1 bottle Shiner Bock Beer

3 Tbsp. flour

2 Tbsp. Adam’s Reserve Southwest Rub

1/2 jar Roberts Reserve Jalapeno Dip

Directions

Heat a small amount of olive oil in a large sauce pot, add in diced onions to the fat and
cook until lightly browned, for about 3 minutes.
Next stir in flour and rub. Cook for an additional 3 minutes.

Add all liquids, starting with the beer and bring to a light simmer. Gently stir in grated
cheese and allow to melt.
Garnish with green onion.

Nutritional Information

No Nutritional Information Available

Source

Cooking Connection