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Spicy Rice Cooker Cheese Dip
Nice and cheesy with a little kick.
Prep: 10 min Total: 30 min
1 small onion, chopped
1 small jalapeño pepper, chopped
1 tomato, seeded and chopped
1 tsp olive oil
1/2 cup Mexican beer
12 oz pepper jack cheese, grated
4 oz sharp white cheddar, grated
Set your rice cooker to Sauté-Then-Simmer™ and add oil. Fry the onion, jalapeño and tomato until soft. Add 1/2 of the beer and cook until evaporated.
Add grated cheese and the remaining beer and let melt together. Switch rice cooker to Keep-Warm. Serve with corn chips.