Mexican Midnight Fondue

By ccavins

Menu: Cheese Fondue, Shredded Lettuce with Chopped
Tomatoes, Refried Beans, Caramel Custard, Sangria.

Ingredients

• CHEESE FONDUE (BEER)
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (8 ounces) sharp natural Cheddar cheese, shredded
• 1 package (8 ounces) natural Swiss cheese, shredded
• 1 clove garlic, halved
• 1 can (12 ounces) beer
• Dash red pepper sauce
• Dippers (corn Bread and/or rolled tortillas)

Details

Servings 4

Preparation

Step 1

Toss flour, salt, pepper and cheese until cheese is coated. Rub cut clove garlic on inside of earthenware fondue pot. Heat beer in pot over low heat. Add cheese mixture, 1 cup at a time, stirring after each addition until cheese is melted and blended. Stir in pepper sauce.

Transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Spear Dippers and swirl in fondue with a figure-eight motion. (If fondue becomes too thick, stir in additional heated beer.)
Makes 4 servings.

Dippers: Corn bread, rolled tortillas.
Serve with Sangria (see separate recipe)