2. Sauté soppressata and onion in medium saucepan on medium heat 3 minutes. Stir in flour. Gradually add beer, stirring until combined. Bring to a boil, stirring frequently. Reduce heat to medium-low. Cook until slightly thickened, stirring constantly.
3. Gradually stir in cheeses until melted. Stir in tomato, pepper and herbs.
4. Pour mixture into a well-sprayed 1-quart baking dish. Bake 15 to 20 minutes or until heated through. Divide mixture evenly between 4 individual soufflé dishes. Serve with tortilla chips.
Nutritional information per serving: Calories 425; Total Fat 30g; Saturated Fat 16g;
Trans Fat 0; Cholesterol 79mg; Sodium 1095mg; Total Carbohydrate 15g; Dietary Fiber 2g; Total Sugars 1g; Protein 24g