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I tend to overdo things when I bring dishes for parties (see layered jello shots), so this time I tried to come up with something that was classic football party far. And I overdid it, but in the best of ways!

Now let me back up just a bit here – I was once upon a time a big football fan. My playoff bracket won the office pool, I was such a big fan. But my team kept letting me down (SERIOUSLY, 4 years in a row of making the playoffs and they can’t close the deal!?) AND I got a little preoccupied with having a baby, and football just kinda went to the wayside. However, I never stopped enjoying the big game, especially with friends and great food.

Naturally, when we gather for the game, there’s lots of beer, and I wanted to offset that with… well, more beer. But also with bread and cheese, and a hot kick of robust chipotle.

ENTER CHIPOTLE QUESO FUNDIDO IN A RING OF BEER BREAD. What’s great about this is that the alcohol gets cooked off, so you get all the flavor without having to worry about whether or not you’ll be okay to drive afterward.

What really makes this recipe for me is La Morena’s Chipotle Peppers in Adobo Sauce – they give it a delicious smokiness and simultaneous kick, which is especially great if you’re grilling or barbecuing, too. I especially love the authentic flavors they offer, which is perfect for traditional recipes (or maintaining a touch of authenticity while creating your own take on the traditional).

A quick note: the first time I made this, I actually made the mistake of using a whole can of chipotles and it was a little too spicy. I’d give it a 7 out of 10, 10 being inedible, 5 being buffalo wings, 3 being Cholula, 1 being ketchup. However, if this were a Thai restaurant, they’d probably call this a 4 out of 10 because the Thai restaurant spicy scale caps out at hospitalization.

Big Game Dish: Queso Fundido in a Beer Bread Ring

January 14, 2016

by Resa

Category Recipes The Kitchen

A great gameday recipe for a smoky queso dip with its own built-in dippers.

Persons

8

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

• 8 oz Monterrey Jack Cheese
• 8 oz Cheddar Cheese
• 1 clove Garlic
• 1 small Roma Tomato
• 1/2 a small Yellow Onion
• 2-3 Chipotle Peppers in Adobo Sauce
• 2 tbsp Adobo Sauce (from the can - you can add more to taste, but this is a great start)
• 4 oz Lager (I'd avoid anything too hoppy)
• 4 tbsp Butter (separated in 1 tbsp and 3 tbsp)
• 1-2 sprigs Cilantro (for garnish) *Optional

Instructions

1. Preheat the oven to 375°F.
2. Make beer bread dough. Set it aside to rest.
3. Grease a large cast iron skillet with butter (about 1 tbsp).

4. Line the sides with balls of beer bread dough. This dough is really sticky, so I recommend greasing your hands up to better handle the dough.
5. Brush the top of the dough with melted butter (the remaining butter).

6. Dice tomato and onion, and mince garlic. Set them aside. Optional: Leave a little onion and tomato aside for a garnish later.

7. Shred both cheeses into a bowl with enough space to mix them. Set this bowl aside.

8. Slice up your chipotle peppers, then add it, the tomato, onion, and garlic into the bowl with cheese. Add the lager to this and work them all together until it's well mixed.

9. Press the bread back a bit (it may have spread toward the inside of the skillet) and spoon the mix into the middle of the skillet.

10. Place the entire skillet in the oven for 35-45 minutes, until the middle is gooey-melted and the bread starts to get golden on top. You can check the bread for doneness by sticking it with a skewer - if it comes out clean, you're golden!
11. Allow it to cool for about 5-10 minutes, then garnish with cilantro, tomato, and onion. Serve it warm, but don't forget to put it on a trivet (and warn your guests - cast iron will stay hot for a long time and you don't want anyone touching it).

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