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Mexican Fondue

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

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3.5 by 7 people
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  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Yields: about 3 cups
  • Start to Finish: 30 mins

Mexican Fondue

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).

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.

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