Mexican Fondue
Recipe from
Better Homes and Gardens
Chorizo sausage and beer flavor this hot cheese dip. Serve it as an appetizer along with a variety of dippers.
Servings:
about 3 cups
Total Time:
30 mins
Ingredients
-
4 ouncesuncooked chorizo sausage, casing removedsee savings
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1/2 cupfinely chopped yellow onionsee savings
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1 to 3 teaspoonsminced canned chipotle peppers in adobo saucesee savings
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1 clovegarlic, mincedsee savings
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1 cupLager beer or chicken brothsee savings
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8 ouncesMonterey Jack cheese, shreddedsee savings
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8 ouncesMexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbledsee savings
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1 tablespooncornstarchsee savings
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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)see savings
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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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