Starters, Snacks, Light Meals

Serves 6 as a light appetizer

• 3 strips thick-sliced bacon
• 1 medium white onion, diced
• 2 serranos or 1 large jalapeno, stemmed, seeded and finely diced
• ¼ cup diced sun-dried tomatoes
• 3 tablespoons Bohemia Beer
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• ¼ chopped cilantro
• Warm corn or flour tortillas or tortilla chips
• Frontera Jalapeno Cilantro Salsa for topping

1. Heat the oil in an 8-inch non-stick skillet over medium heat. Add the bacon and cook for 6-8 minutes or until browned and crisp. Remove the bacon and pour off most of the fat, leaving about 1 tablespoon in the pan. Once the bacon has cooled, crumble and set aside for garnish. Raise the heat to medium-high and add the onions. Saute for about 8 minutes, or until golden brown. Add the chiles and sun-dried tomatoes and cook for about 1 minute, or until the chile is softened. Pour in the beer and stir until the liquid has evaporated and the mixture is somewhat dry looking.
2. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted. Immediately scoop into a warm serving dish and sprinkle on the crumbled bacon and chopped cilantro. Serve in warm tortillas or on tortilla chips topped with salsa.