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
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.
No Nutritional Information Available