ounces uncooked chorizo sausage, casing removed
teaspoons minced canned chipotle peppers in adobo sauce
clove garlic, minced
cup Lager beer or chicken broth
ounces Monterey Jack cheese, shredded
ounces Mexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbled
- 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.
- 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).
From the Test Kitchen
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.