A Calculated Whisk

Creative paleo and gluten-free recipes

  • Home
  • About Me
    • Photography Portfolio
  • Cookbook
  • Recipe Index
  • Paleo
    • Paleo Eating
    • A Paleo Pantry
  • Blogging

Creamy Beer & Black Bean Queso

May 19, 2013 By Becky Leave a Comment

We had a party last night!  The main feature was the decorate-your-own cupcake station (more on that later).  However, we did have one delicious thing from the savory side–this queso!  I highly recommend it.

This is adapted from a recipe on How Sweet It Is, one of my very favorite food blogs.  I was so excited that Jessica posted this just in time for me to make it for my party!  All the recipes I’ve tried from her site have been fabulous.  Plus, her blog is really fun to read.  I had to take out the chorizo because of all my vegetarian friends.  I’m sure it would be fabulous with sausage, but it’s hard to imagine it being more fabulous than it already is!

This morning, I used the leftover queso to make delicious chilaquiles.  I fried up some onions and garlic, added two eggs and a handful of crushed tortilla chips, and stirred in a few big dollops of this queso.  I served it with sliced avocado, cilantro, and scallions with a squeeze of lime.  Most delicious hangover cure ever!

Ingredients (serves 8 as an appetizer):

2 tablespoons olive oil
1 shallot, diced
2 cloves garlic, minced
1-2 jalapeños, deseeded and diced (I used 1, but the dip was not very hot.  Try 2 for more spice, or use the seeds.)
1 15 ounce can black beans, drained and rinsed
1 1/2 cups beer (your favorite kind–or use a Mexican beer)
1/4 teaspoon cumin
8 ounces cream cheese, softened
12 ounces freshly grated white cheddar cheese
Chopped scallions and cilantro for garnish

Heat the olive oil in a large skillet over medium-low heat.  Add the shallot, jalapeño and garlic and saute until fragrant.  Stir in the black beans, and raise the heat to medium.  Add the beer and cumin and stir to combine.  Cook for five more minutes, until some of the beer has bubbled away.

Add the cream cheese, and stir until melted and the mixture is smooth.  Add the cheddar and stir until smooth and creamy.

Serve with scallions and cilantro on top, and a big basket of chips for dipping.

If the queso hardens up, you can microwave it for a minute or so with a bit of water and stir until it’s creamy again.

(function() {
var li = document.createElement(‘script’); li.type = ‘text/javascript’; li.async = true;
li.src = (‘https:’ == document.location.protocol ? ‘https:’ : ‘http:’) + ‘//platform.stumbleupon.com/1/widgets.js’;
var s = document.getElementsByTagName(‘script’)[0]; s.parentNode.insertBefore(li, s);
})();

Filed Under: appetizer, recipe, uncategorized, vegetarian Tagged With: beer, black bean, cheese, Mexican, queso

« Strawberry Curd
A Cupcake Party and Simple Chocolate Buttercream »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi, I’m Becky!

Welcome to A Calculated Whisk, where I share creative paleo and gluten-free recipes. Learn more about me here.

Connect with ACW on social media:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Looking for something?

Subscribe via email and get a free e-book!

Instant Pot Recipes

Instant Pot Colcannon

Instant Pot Colcannon

Instant Pot Balsamic Short Ribs

Instant Pot Tomato Sauce (made with fresh tomatoes)

Instant Pot Short Rib Ragu

Instant Pot Short Rib Ragu

In a hurry? Try these 30-minute recipes:

Crispy Honey Butter Salmon + How to Get Crispy Salmon Skin

Caprese Frittata

Caprese Frittata

Rainbow Salad with Grilled Chicken and Raspberry Walnut Dressing (Paleo, Whole30)

Rainbow Salad with Grilled Chicken and Raspberry Walnut Dressing

Stuffed Avocados with Shrimp and Mango + Jalapeño Aioli

Stuffed Avocados with Shrimp and Mango

my healthy aperture gallery
rodelle brand ambassador

Privacy Policy

All text and photographs (c) Rebecca Winkler 2013-2020 unless otherwise noted.

Copyright 2013-2020 Rebecca Winkler · Foodie Pro Theme by Shay Bocks · Genesis Framework · Powered by Wordpress