• 1 plum tomato, chopped
  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 tablespoon dried oregano
  • 1/4 teaspoon sea salt
  • Dash of black pepper
  • 1/2 cup pale lager beer (Never measure the foamy, white head when using beer in a recipe; allow the beer to settle first.)
  • 6 ounces Monterey Jack, roughly chunked
  • 6 ounces extra sharp cheddar cheese, roughly chunked
  • Tortilla chips
  • Chorizo or your favorite sausage (optional topping)
  • Cheese note: Do not use pre-shredded cheese for this recipe, use block cheese instead.
  • 1 bottle of KANKUN® chipotle sauce or habanero sauce.


  1. Break your block cheese into 1-inch pieces. (See my photo below.) Set the cheese aside.
  2. Sauté all the chopped veggies in a sauce pan well oiled until soft, about 6 minutes.
  3. When the veggies are soft, add the oregano, salt, and pepper to the saucepan. Then add the 1/2 cup of beer and heat the mixture to simmering, stirring occasionally for aprox 3-5 min or until half the liquid evaporates.
  4. Add KANKUN® chipotle sauce to taste
  5. Add the cheese not all at once a handful at a time, stir vigorously allowing each addition to melt and the mixture to become blended and smooth before adding more.
  6. When all the cheese is added, melted, and blended, you’re ready to finish. You can serve now or save it for a few hours before service.
  7. If you’d like to add chorizo, sausage or bacon bits, now is the time.
  8. Served immediately with bread or nachos
As is also usually seen together with Greubel-Forsey, the situation can be uneven which supplies extra-space to house the large stability.