Ingredients

The following ingredients have 4 Servings
  • 3 slices bacon
  • 1 medium yellow onion (diced)
  • 1 large jalapeno (seeded, and finely diced (leave the seeds if you like your food spicy!))
  • 1/4 cup sun-dried tomatoes in oil (drained and diced)
  • 3 tablespoons full-flavored beer (I used Stella Artois)
  • 8 ounces Monterey jack cheese (shredded)
  • 1/4 cup fresh cilantro (rough chopped)
  • Tortilla chips (for serving)

Instruction

  • Heat a large skillet over medium heat. Cook bacon until crispy, turning once, until crispy. Remove bacon to a paper towel lined plate to drain. Once cooled, crumble bacon; set aside.
  • Pour all but 1 tablespoon bacon fat from the skillet.
  • Increase heat to medium-high and add onion. Stir onion in bacon fat until well coated. Cook onion for 5 to 8 minutes, stirring often, until onions have caramelized.
  • Add jalapeno and sun dried tomato to skillet, and stir to combine. Add beer. Cook until beer has been completely absorbed by vegetables, stirring often.
  • Add cheese to skillet, and decrease heat to medium-low. Stir in cheese until just melted. (If you over heat the cheese it will become tough and oily.) The queso will be a little stringy, in a good way.
  • Transfer queso to a serving dish. Top with bacon and cilantro. Serve warm with tortilla chips.