Dec 12 Spicy Mexican Fondue

Ingredients

• 6 oz (175 g) Monterey Jack cheese, shredded
• 4 oz (125 g) Gruyère cheese, shredded
• 4 oz (125 g) 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 or chopped fresh jalapeño
• 2 tbsp (30 mL) chopped fresh cilantro

Directions

In a bowl, combine Monterey Jack, Gruyère, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside.

In a large saucepan, combine beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low. 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, or jalapeño, mixing well. Transfer to fondue pot and garnish with cilantro.

Serve with taco chips, pumpernickel bread cubes, rye bread cubes, cooked shrimp or cooked chicken pieces.

Serves 4

Credit: The 125 Best Fondue Recipes by Ilana Simon (Robert Rose Inc., Toronto, 2001)