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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Fondue

Makes: 12 servings
Serving size: 1/4cup Yield: about 3 cups
Start to Finish 30 mins
Mexican Fondue
  • 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).

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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