Mexican Chorizo Fondue
MEXICAN CHORIZO FONDUE
4 ounces uncooked chorizo sausage, casing removed
1/2 cup finely chopped yellow onion
1-3 teaspoons minced canned chipotle peppers in adobo sauce (depending on the heat level you like)
1 clove garlic, minced
1 cup Lager beer or chicken broth
8 ounces Monterey Jack cheese, shredded
8 ounces Mexican melting cheese (such as queso asadero or Chihuahua) shredded or crumbled
1 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) to complete your meal.
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;
Notes: Use additional Monterey Jack or whole milk mozzarella if suitable Mexican cheese is not available. To toast bread cubes, place French bread cubes on a baking sheet. Bake in a 350 degree oven for 5 to 7 minutes or until crisp and toasted.