- 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.