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Mexican Fondue

Mexican Fondue recipe
Recipe and Photo by: Better Homes and Gardens
A perfect fondue to serve on game day, this Mexican-inspired cheese dip gets its flavor from chorizo, beer and chipotle peppers in adobo sauce.
1 min
30 min
about 3 cups

What You Need

 ounces uncooked Mexican chorizo sausage, casing removed
cup  finely chopped yellow onion
1 to 3
teaspoons  minced canned chipotle peppers in adobo sauce
clove  garlic, minced
cup  Lager beer or chicken broth
 ounces Monterey Jack cheese, shredded
 ounces Mexican melting cheese, such as queso asadero or Chihuahua,* shredded or crumbled
 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)

Make It

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).

Please use alcohol responsibly.

Kraft Kitchens Tips

Use additional Monterey Jack or whole milk mozzarella if suitable Mexican cheese is not available.
Better Homes and Gardens 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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