Step 1

Melt butter in a cast-iron skillet or non-stick pan over medium heat. Add the onion and jalapeño and cook for a couple of minutes, until the onions are fragrant and beginning to brown.

Step 2

Add tomatoes, black pepper, salt, ground cayenne, and cumin and cook another two minutes.

Step 3

Add flour to the pan and whisk to combine until the flour and butter are combined and the mixture is smooth. Cook for about two minutes, stirring continuously.

Step 4

Gradually add the milk and beer, a little at a time, allowing the mixture to thicken as you go. Allow the mixture to come to a boil, then add chipotle peppers and simmer for a couple of minutes.

Step 5

Add cheddar cheese and stir until it's melted. Then add chopped cilantro and serve!