Beer Cheese Pita Sticks
Pita sticks tossed in EVOO with Tajin seasoning and drizzled with a blanket of beer cheese, roasted corn Pico de Gallo, and chopped cilantro
Servings 4
Ingredients
Beer Cheese Pita Sticks
- 6 oz Kontos® Baked Pita Sticks
- 1.5 tbsp(s) Extra Virgin Olive Oil
- 1.5 tsp(s) Tajin Seasoning
- 1 cup(s) Beer Cheese Sauce Reserved Warm
- 0.50 cup(s) Roasted Corn Pico De Gallo
- As needed Cilantro Fresh, Chopped
Beer Cheese Sauce
- 0.25 cup(s) Unsalted Butter
- 0.25 cup(s) All Purpose Flour
- 1 cup(s) Whole Milk
- 2 cup(s) Lager Beer
- 2 tbsp(s) Dijon Mustard
- 5 cup(s) Sharp Cheddar Cheese
- To taste Kosher Salt
- To taste Ground Black Pepper
Roasted Corn Pico De Gallo
- 1 cup(s) Roma Tomatoes Small Dice
- 0.5 cup(s) Red Onion Chopped
- 0.5 cup(s) Roasted Corn Kernels Drained, Canned
- 1 tsp(s) Garlic Cloves Fresh, Minced
- 1 fl oz Lime Juice Fresh
- 2 tbsp(s) Cilantro Fresh, Chopped
- To taste Kosher Salt
- To taste Ground Black Pepper
Instructions
Beer Cheese Pita Sticks
- Add pita sticks to a large mixing bowl and toss with extra virgin olive oil and tajin seasoning.
- Transfer half the pita sticks to a serving plate and top with half of the beer cheese sauce and roasted corn pico de gallo.
- Top with remaining pita sticks and beer cheese sauce before garnishing with fresh chopped cilantro.
Beer Cheese Sauce
- Add butter to medium sauce pan set over medium heat and allow to melt. Add flour and whisk until mixture resembles wet sand, approximately 1-2 minutes.
- Slowly incorporate the beer and milk while whisking constantly.
- Allow to simmer for 5-7 minutes or until thickened.
- Whisk in remaining ingredients over medium low heat.
- Continue to whisk until cheese is completely melted; Adjust seasoning with salt and pepper before serving.
Roasted Corn Pico De Gallo
- Combine all ingredients in a large mixing bowl and mix until well incorporated.
- Transfer into an airtight container, cover and refrigerate until needed.