The 125 Best Fondue Recipes/Ilana Simon 2001

Spicy Mexican
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 oz/175g Montery Jack cheese, shredded 4 oz/125g Gruyere cheese, shredded 4 oz/125g sharp processed Cheddar cheese, grated
1 tbsp/15 ml/cornstarch 1 cup/250 ml lager beer, at room temperature 1 tbsp/15 ml fresh lime juice
1 tsp/5 ml chopped seeded ancho chilies 2 tbsp/25 ml chopped fresh cilantro



1 In a bowl combine Montery Jack, Gruyere, charp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside.
2 In a large saucepan, combine beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low.
3 Add cheese-cornstarch mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in ancho chilies, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately.
4 Serve with taco chips, pumpernickel bread, rye bread, cooked shrimp or cooked chicken pieces.

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