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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7 users rated this recipe an average rating of 3.5
  • Makes: 12 servings
  • Serving Size: 1/4 cup
  • Yields: about 3 cups
  • Start to Finish: 30 mins
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Mexican Fondue
Ingredients
4
ounces uncooked chorizo sausage, casing removed
1/2
cup finely chopped yellow onion
1
teaspoons minced canned chipotle peppers in adobo sauce
1
clove garlic, minced
1
cup Lager beer or chicken broth
8
ounces Monterey Jack cheese, shredded
8
ounces Mexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbled
1
tablespoon cornstarch
 
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).
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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