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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
8  People


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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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.


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