Shallot Extra Virgin Olive Oil
1 tsp Smoked Sweet Paprika
1/2 lb ground beef
1/2 yellow onion, diced
1 bell pepper, sliced
2 cloves garlic, minced
1/4 cup beer
1 Tbl Chipotle Pepper Puree
12 oz package Oaxaca cheese (or mozzarella)
1/3 cup shredded Cheddar Jack Cheese
Diced tomatoes, sliced scallion, fresh cilantro for garnish

Whether it’s football, the Bachelor or a rainy afternoon Netflix binge, this smoky and rich, this piping-hot, cast-iron queso will be your new watch party go-to dish. It might be a little jar, but the flavor shows up big BIG with Louisiana Pepper Exchange Chipotle Puree. Saute stovetop then move to the oven. You’ll have just enough time to get the chips ready! Dig in!


1.Preheat oven to 375°F.
2.Heat a cast iron skillet over medium heat. Drizzle in Shallot Extra Virgin Olive Oil. Add the ground beef and sprinkle in the Smoked Sweet Paprika. Saute 3-10 mins or until completely cooked through. Move to a plate, and drain off excess fat from the skillet, if any. Just the fat. Leave behind any cooked on bits.
3.Add in the onions and bell pepper and saute until softened and beginning to brown, about 4 minutes. Add in the garlic and saute for 1 minute. Add in the beer and bring to a boil. Cook, being sure to scrape up any browned bits, until it's almost completely evaporated.
4.Return the beef to the skillet and add in the Chipotle Puree. Stir well and add in the cheeses.

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