Fulton Brewing and Cry Baby Craig’s are partnering to bring their new “Chill City Chelada” to a holiday hang near you.
MINNEAPOLIS — Spice up your morning with this recipe from two Twin Cities tasting titans.
Fulton Brewing and Cry Baby Craig’s are partnering to bring their new “Chill City Chelada” to a holiday hang near you.
Fulton Vice President of Marketing Holly Manthei and Cry Baby Craig’s founder Craig Kaiser were in studio for KARE 11 Saturday, where they shared their unique recipe using Fulton’s award-winning Chill City Golden Lager, blended with Cry Baby Craig’s signature habanero hot sauce.
If you’re in the market for a food pairing, check out Kaiser’s recipe for some mouth-watering chilaquiles.
BORRACHO BEANS IN THE INSTAPOT
2 cups dried beans (soak overnight in cold water)
1 large sweet onion chopped
2 10 oz cans fire roasted tomatoes (1 15oz can will work) some brands are different
1 can of Fulton and Chill City Chelada
1T cry baby craig’s hot sauce
In your InstaPot, set it to saute and cook down your bacon to render the fat. Add your chopped onions and cook for 5 mins. Add all the rest of the ingredients and give a good mix, and be sure to get all the bits of the bottom with a wooden spoon. Set for high pressure for 35 minutes, when done, let rest for another 30 minutes before venting. If you would like it to be thicker, you can simmer until desired consistency.
1 pack of queso blanco velveeta
1 pound of sharp cheddar freshly grated
1/2 pound of pepper jack cheese freshly grated
1/2 pound mozzarella freshly grated
1 can of FULTON AND CBC Chillada beer
4 oz can of chopped hatch chilies
Combine all ingredients in an oven-proof container (yields about 2 quarts) and put in the oven at 300* for about 45 minutes. Take out and give a good mix with a whisk until all combined. If it needs more time in the oven, carry on or add to a crockpot to hold hot for the party!
This recipe is very mild, so please adjust if you are looking for more heat.
4 poblano peppers (roasted over fire and peeled char off)
In a pan, add all ingredients, cover, and boil until tomatillos are tender (about 10-15 mins). Take out with a perforated spoon and add to a blender. Add the hot honey and 1t of chicken bouillon with the whole head of cilantro. After well-blended, check for thickness; if you would like it a little thinner, you can add some of the braising liquid from the pan to desired consistency.
Dining and Cooking