Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup pale ale, or other light-colored beer
- 1½ cups low-fat milk, divided
- 3 tablespoons cornstarch
- 1¾ cups shredded sharp Cheddar, preferably orange
- 1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1¼ cups drained petite-diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- Cayenne pepper, to taste (optional)
- ¼ cup sliced scallions
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large saucepan 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 ½ 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, lime juice, salt, chili powder and cayenne (if using).
- Serve warm, garnished with scallions and cilantro.
Recipe by: EatingWell Test Kitchen
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