Southwestern Chile-Cheese Fondue

Southwestern Chile-Cheese Fondue
Southwestern Chile-Cheese Fondue

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    garlic clove mashed

  • 2 1/2

    cups Dos Equis (or other Mexican beer)

  • 2

    tablespoon cornstarch

  • 1/4

    cup water

  • 1/2

    cup raw hulled pumpkin seeds ground fine

  • 1 1/2

    pounds Pepper Jack cheese shredded - (4 cups)

  • 1/2

    cup diced roasted green chiles

  • 2

    dozen corn or flour tortillas cut in wedges

  • 1

    pound tortilla chips preferably baked

  • 3

    quarts combo raw and steamed vegetables - (to 4) for dipping (such as carrot sticks, bell peppers, celery, radishes, b

  • pieces and sugar snap peas, cut into serving size pieces)

  • 2

    cups whole pickled jalapeños

Directions

Place garlic and beer in saucepan, and heat over low until simmering. Mix cornstarch with water, stirring to make paste, and stir into beer. Increase heat and cook beer until it boils and begins to thicken. Reduce heat to low. Add pumpkin seeds and cook 2 minutes. Add cheese and, using generous handfuls at a time, stir into beer until cheese melts, 2 to 3 minutes. Repeat until cheese is gone. Stir in green chiles. Transfer cheese mixture to fondue pot or Slow cooker. Keep fondue warm over alcohol burner or in Slow cooker over lowest setting. Serve with accompaniments. This recipe yields 6 servings. Per Serving: 560 Cal; 31g Prot; 41g Total Fat (21 Sat. Fat); 13g Carb.; 120mg Chol; 690mg Sod.; 0g Fiber. Wine Suggestions: Cook with beer? Drink beer? Dos Equis beer is a fine Mexican product available in a light Special lager and a medium-bodied Vienna-style Amber lager. If you want to try other Mexican beers, look for such labels as Superior, Negra Modelo -- they also brew Corona -- Pacífico, Carta Blanca and Tecate.

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