|2||teaspoons||canola oil||or other vegetable oil|
|3||cloves||garlic||minced, or more or less to taste|
|1 1/2||cups||milk, low-fat||divided|
|2||cups||cheddar cheese||shredded sharp|
|1 1/4||cups||tomatoes||drained petite-diced|
|2||each||green chili pepper||seeded and minced*|
|3/4||teaspoon||salt||or more to taste|
|1/4||cup||scallions, spring or green onions||thinly sliced|
Heat oil in a large saucepan over medium heat.
Stir in onion and garlic and cook, until soft and starting to brown, about 5 minutes.
Add beer and cook until reduced slightly, 1 minute.
Add 1 cup low-fat milk and bring to a simmer.
Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl.
Add to the pan and cook, stirring vigorously, until bubbling and thickened, 2 minutes.
Reduce heat to low, stir in cheese and cook, until melted.
Then add drained tomatoes, minced green chili peppers, lime juice, salt, chili powder, mix well.
Serve warm with any kind of chips, garnished with scallions and cilantro.
First published: 2010-01-25 last updated: 2014-05-30
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