Mexican Fondue
Chorizo sausage and beer flavor this hot cheese dip. Serve it as an appetizer along with a variety of dippers.
Ingredients
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4 ounces uncooked chorizo sausage, casing removed
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1/2 cup finely chopped yellow onion
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1 to 3 teaspoons minced canned chipotle peppers in adobo sauce
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1 clove garlic, minced
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1 cup Lager beer or chicken broth
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8 ounces Monterey Jack cheese, shredded
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8 ounces Mexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbled
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1 tablespoon cornstarch
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Dippers, such as tortilla chips, cooked chicken chunks, toasted French bread cubes,** and assorted vegetable chunks (sweet peppers, zucchini, yellow squash, broccoli, and cherry tomatoes)
Directions
1.
In a medium saucepan cook chorizo over medium heat until browned. Drain all but 1 tablespoon fat. Add onion and cook for 5 to 7 minutes or until tender. Stir in chipotle peppers and garlic. Add beer; bring to a simmer.
2.
In a large resealable plastic bag combine cheeses and cornstarch. Seal bag; shake to coat cheeses with cornstarch. Add cheeses, a handful at a time, to saucepan, stirring until each addition is melted before adding more. Transfer cheese mixture to a fondue pot and keep warm. Serve with desired dippers. Makes about 3 cups (twelve 1/4-cup servings).
Note
Use additional Monterey Jack or whole milk mozzarella if suitable Mexican cheese is not available.
Test Kitchen Tip
To toast bread cubes, place French bread cubes on a baking sheet. Bake in a 350 degree F oven for 5 to 7 minutes or until crisp and toasted.
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Don't be surprised when your guests gather around this appetizer. With 12 ounces of cheese and a jar of salsa, you know this hot dip has to be good.
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