three cheese pumpkin beer queso
Flash your best grin ‘cos we’re getting cheesy in here.
Flavored lightly with warming cinnamon and nutmeg and edged with pumpkin beer, this queso should be a serious gameday fixture. Fall’s finest gourd (don’t tell the others) meets a trio of creamy cheeses for a slam-banging appetizer worthy of your next gathering. Invite me too, please. I’d like to eat queso.
I put a poll on Instagram pitting queso against guacamole, and 60-some percent reached for the queso bowl over our favorite mashed avocado amalgamation. I’ll tell you what, I’m stumped when it comes to my preference. I am a large proponent of cheese, especially this time of year -I can forego it comfortably in the summer, strangely enough – but I also veer from it often due to its sometimes-explosive effect on my complexion. When I served this bowl up the other week, I probably ate a third of it on my own.
Sometimes you just want to dunk your existence in a vat of queso, right? Or is that a weird thing to say.
The Cheese Muskateers
I’m talking cheddar, Monterey jack, and havarti here. I guess you could count the cream cheese, too, but I won’t, since its more of a textural component rather than for flavor. Absolutely important, though. I see you, CC. Haven’t forgotten about you.
Aside from the cheese, you only need a few important components. Start with a bit of melted butter and saute onion and garlic until soft and aromatic, then stir in some nutmeg and cinnamon. Both brighten up the flavor of the pumpkin beer that you’ll pour in once they’ve toasted for a minute.
Simmer the beer for a few minutes and follow up with milk and cream cheese. Whisk until the latter melts.
Now, The Cheese Musketeers. Armor them up with a couple tablespoons of flour, so they’re resilient against clumping. Add a handful of the soldiers at a time to your base camp and whisk each addition until melted before adding the next. The transition of viscosity is beautiful as the cheese thickens, turns a lovely golden color, and forms into a rich dip for your favorite scooping vessels.
In the unlikely scenario you find yourself with leftover queso, store it in the fridge alongside some meal prepped Pumpkin Gnocchi for up to three days. When ready to serve, heat in a saucepot over medium-low until smooth, about 5 minutes or so. Still tastes wonderful a couple days later – and why not with some Cheeseburger Tacos?
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 2 tbsp salted butter
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup pumpkin beer
- 1/2 cup whole milk
- 4 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese
- 1/2 cup shredded havarti cheese
- 2 tbsp all purpose flour
- avocado, fresh cilantro, and pumpkin seeds, to garnish
Instructions
- Melt butter in a large skillet or a sauce pot. Saute onion and garlic for 4-5 minutes, until softened and fragrant. Stir in the cinnamon and nutmeg, then pour the pumpkin beer. Let simmer gently for 3-4 minutes. Whisk in the milk and cream cheese until the cream cheese melts and is smooth.
- Toss the cheeses with the flour. Gradually add the cheeses, a small handful at a time, into the skillet, whisking thoroughly in between each addition until the cheese melts. If preparing other food, lower the heat to keep the queso warm.
- Garnish with avocado slices, cilantro, and pumpkin seeds. Serve with tortilla chips, a big snackboard (one coming soon to FMG!), or fresh cut veggies, as desired.
