- make this recipe
- user reviews ()
- 4 ounces uncooked chorizo sausage, casing removed
- 1/2 cup finely chopped yellow onion
- 1 - 3 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)
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).
- Use additional Monterey Jack or whole milk mozzarella if suitable Mexican cheese is not available.
- 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.