Shiner Beer Queso Recipe

Shred and measure

Shred the cheddar and Monterey Jack and measure out the cream cheese, milk, and beer. Toss shredded cheeses with cornstarch in a bowl to help prevent clumping and promote a smooth melt.

If using jalapeño, remove seeds for less heat and finely dice. Mince onion and garlic. Chop cilantro and slice green onions. Dice tomato if using.

Sweat onion and jalapeño

In a medium heavy-bottomed saucepan over medium heat, melt the butter. Add the minced onion and diced jalapeño and cook, stirring occasionally, until the onion is translucent and softened, about 4–5 minutes.

Add garlic and spices

Add the minced garlic, cumin, and smoked paprika to the pan and cook for 30–45 seconds until fragrant. Stir in the mustard, hot sauce, salt, and pepper.

Reduce heat and add liquids

Reduce heat to low. Pour in the beer and milk and stir, scraping any browned bits from the bottom of the pan. Warm the mixture for 1–2 minutes — do not boil vigorously (boiling will separate the dairy).

Incorporate cream cheese

Add the softened cream cheese in chunks and stir until fully melted and smooth into the warm beer-milk mixture.

Melt the shredded cheeses

Gradually add the shredded cheeses (previously tossed with cornstarch) in small handfuls, stirring constantly and allowing each addition to melt before adding more. Keep the heat low and stir gently to maintain a smooth emulsion. This should take 4–6 minutes.

Adjust consistency

If the queso is too thick, add up to 2 tablespoons additional milk (or a splash of beer) and stir until desired consistency is reached. If it’s too thin, simmer on low for another minute or two while stirring to reduce slightly.

Brighten and garnish

Remove the pan from heat. Stir in the lime juice and most of the chopped cilantro (reserve some for garnish). Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Transfer queso to a warmed serving bowl. Top with diced tomato, sliced green onions, and remaining cilantro. Serve immediately with tortilla chips.

If holding for service, keep queso over very low heat or in a small slow cooker on the warm setting, stirring occasionally to prevent skin forming or separation.