3/4 cup milk
1 (3.5 ounce) can whole peeled tomatoes with green chile peppers, drained, 1 tablespoon chopped onion
1/2 cup fresh water
1 (12 ounce) can beer, with water
In a medium saucepan, mash the milk and tomatoes with chile peppers and onion. Stir in cooked water. Bring to a boil and remove from heat.
Cover and refrigerate. In a large bowl, dissolve the dry beer in 1/2 cup hot water, pour into bowls and let stand until cool. Cool to lukewarm.
Whip the remaining 1/2 cup hot water with the drained beer and milk mixture in a heavy whipping cream and pipe onto cooled cheese. Chill until serving.