Fondue was a favorite in the 60s. Revise the fun with a southwestern taste!
Serves 8
1 mashed garlic clove
2 1/2 cups (500 g) Dos Equis or other Mexican beer
2 Tbs. (30 g) cornstarch
1/4 cup (60 ml) water
1/2 cup (100) each: organic pumpkin seeds, ground fine and diced roasted green chiles
1 1/2 pounds (680 g) pepper jack cheese (about 4 cups=400 g)
for dipping: 2 cups (400 g) (one or more)
optional: fondue (type) forks
- whole pickled jalapeños
- chips
- other vegetables
- French bead, cubed
1. Place the garlic and beer in a saucepan. Heat over low until simmering.
2. Mix cornstarch with water, stirring to make a paste, and stir into the beer.
3. Increase heat and cook beer until it boils and begins to thicken.
4. Reduce heat to low.
5. Add the pumpkin seeds and cook 2 minutes.
6. Add cheese by the handful at a time, stir intoner until it melts, 2-3 minutes.
7. Repeat with more cheese.
8. Stir in the green chiles.
9. Transfer cheese mixture to fondue pot or crockpot.
10. Keep fondue warm over alcohol burner or in crockpot over lowest setting.
-modified "Better Nutrition"
Try some of the other types of fondue. Search "fondue".
Try some of the other types of fondue. Search "fondue".
