Ingredients

  • 1 white onion, minced
  • 3 fresh jalapeños, minced
  • 3 pickled jalapeños, minced
  • 1 can Mexican lager
  • ½ cup heavy cream
  • 1 (16-oz) brick of Velveeta, cut into cubes

    Directions

    In a saucepan, cook onion on low heat until soft, about 20 minutes. Throw in jalapeños. Pour in lager and cook down until almost dry. Then add heavy cream and Velveeta. Stir until melted.
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