Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.
This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.
I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.
I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!
Black Bean and Beer Queso
- 1 tbsp olive oil
- 1 shallot, finely diced
- 1 jalapeno, diced (I removed half of the seeds)
- 1/2 tsp minced garlic
- 1/2 can (15 oz) black beans, rinsed and drained
- 3/4 C Mexican beer
- 1/4 tsp cumin
- 4 oz cream cheese, at room temperature
- 6 oz white cheddar cheese, shredded
- In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
- Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
- Serve as a dip or as nachos (pictured).
*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*
To see the other bloggers who participated in the Secret Recipe Club this month click here:
38 thoughts on “SRC: Black Bean and Beer Queso”
Excellent concoction to open up a Tex-Mex dinner…. scrumptious!
have a great Reveal Day Monday!
This looks like a fun party meal! Sounds delicious, too! Great pick this month 🙂
It would be … But you want want to share. 😉
Oh what a great topping for nachos – happy reveal day!
Love how you used this on top of nachos!
Easiest dinner ever! 🙂
That looks delicious!!!! I’ve always wanted to make queso, and I love how you served it!
You should give it a try! I’ve made queso a few times and this is my favorite so far. I think it’s the cream cheese, prevents it from separating.
Oh I need that in my life! Just yesterday, my husband and I were talking about how beer queso would make a great dipping sauce for these pumpernickel & onion pretzel rods my mom-in-law had and now I’m really craving some! Great choice for reveal day 🙂
Yes it would be! Yummmm
I love fondue so I know I would love this. Saving and sharing.
Thanks! And yes! You’ve got to make this. I definitely will again. And serve it as fondue instead to compare. Either way I’m sure is fantastic.
This is definitely going on my short list….Thanks so much for sharing.
Happy Reveal Day~ I could seriously eat a big portion of this! Lynn @ Turnips 2 Tangerines
I know – we were wishing I hadn’t halved the recipe
What a great flavor combination! Great SRC pick and hope you had a great Memorial Day.
Thanks, Traci! Same to you.
Pass the plate please – I totally want some of that 🙂
I would… But it’s all gone…. Haha 😉
Oh, YUM! I love queso but I only order it at restaurants + have never tried making it at home. Will *definitely* have to change that. =)
It’s always tricky to do at home. I owe the success of this recipe to the cream cheese.
Chad would be all over this
Oh yea. Definitely.
Queso is the best. I would have been eating this as soon as it was done till the bowl was empty, swatting away other hands as I did. Great pick!
Haha you’re not wrong there! 😉
SO glad you enjoyed the queso! Funny that you added chorizo–I have always wanted to do that, but seem to always be making this for vegetarians. I’m definitely doing it your way next time!
I almost added it to the cooking in the beginning. But decided to just throw it on the nachos. Either way would be fabulous. It’d definitely give a pretty color to the queso of you cooked it in the same pan!
YUMM!! That sounds like it would make THE best nachos, ever!!
This sounds so good, I love how you poured it over nachos! Great choice!
I already ate dinner but I am now craving a big bowl of chips and this queso!
Do itttt. I won’t judge. 🙂
Sounds great to go with margaritas and cerveza on the patio. Great choice for reveal day!