Happy Friday! Another beautiful fall weekend ahead and plenty of fall and Halloween parties to be had this month. As you know, this month we are trying out different seasonal pumpkin beers and pairing it with a new recipe. Whether it’s a football get together or a Halloween party, this pairing will make the perfect appetizer or snack! I made this just this past Sunday for the Bronco game while we celebrated Jordan’s birthday. He loves spicy, loves queso, and loves pumpkin beer. So this weeks pairing of the week is…
Spicy White Queso & Blue Moon Harvest Pumpkin
This is our second seasonal pumpkin beer we got to try this month… and we loved it! This Blue Moon Harvest Pumpkin Wheat definitely has more of a pumpkin flavor and amber color compared to last weeks Shipyard Pumpkinhead. It’s also quite a bit heavier and more filling, so it really depends on what mood you’re in! I really loved both, but could only have one of these Blue Moon’s.
I chose to pair this beer with a spicy green chili queso. Pairing a pumpkin beer can be a bit tricky, but one thing that I found to always pair well is cheese and spicy food. So why not put them together?! I have a ton of roasted hatch green chilis I’ve been wanting to cook with, so I was able to also incorporate some of those. This was a new recipe, and it disappeared quickly! My husband and his buddies enjoyed it while watching the Broncos play last weekend!
From my kitchen to yours… Enjoy!
Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- 2 garlic cloves, chopped
- 1 cup milk, plus more if needed
- 2 cups pepperjack cheese
- 1/2 – 1 cup mozzarella cheese
- 1 Jalapeno, chopped
- 1/2 cup chopped roasted green chilis
- 1/4 cup chopped white onion
- 1/4-1/2 cup rotel tomatoes
- /14 cup cilantro
- 1/2 tsp. cumin
- 1/4 tsp chili powder
- 1/2 tsp salt
- pepper to taste
Instructions
- In a small pan on the stove, melt butter over medium-high heat. Add garlic and stir, cooking for 1-2 minutes. Sprinkle flour over the melted butter and whisk to make a paste.
- Cook for 1-2 minutes, then slowly whisk in the milk.
- Add green chilis, jalapeno, onion, tomatoes, cilantro and seasonings, allow to come to a gentle boil, whisk frequently.
- Turn heat to low, add the cheese, about 1/2 a cup at a time and stir until smooth.
- Transfer to a mini- slow cooker to keep warm. Garnish with more green chilis and cilantro as desired
- Serve with tortilla chips and a glass of Blue Moon Harvest Pumpkin Wheat!