- 5 minutes
- 15 minutes
- 6-8 people
- Melt the butter over medium heat. Add onion and jalapeño (if using), and cook until softening, about 3-4 minutes. Add garlic, and cook an additional 1 minute, until very fragrant and softened.
- Add beer and cook about 2 minutes, until mostly absorbed into onion and garlic. Add ONE cup of milk, and bring the heat up slightly so the sauce starts to simmer. As you’re waiting for the sauce to simmer, whisk the remaining 1/2 cup milk and cornstarch to-gether. Slowly drizzle into the sauce, stirring continuously. Turn the heat down, and allow the sauce to thicken, about 2-3 minutes.
- Turn the heat to low, and stir in the diced tomatoes and green chiles, cumin, chili powder, salt, and fresh lime juice. Add the chopped cilantro, then turn the heat off completely and stir in the cheese until melted and fully combined. Serve warm with your favorite tortilla chips, or store in the refrigerator for up to three days!