Mexican Fondue

Chorizo sausage and beer flavor this hot cheese dip. Serve it as an appetizer along with a variety of dippers.



by 7  people


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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 - 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.
Tip
  • **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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