Fondue Friday with a Spanish twist!
My boyfriend and I strayed from our usual fondue creation to make different cultural blends and dippers. This week was TexMex Fondue. It came out perfectly and next time we can go all out with more themed dippers.
INGREDIENTS & INSTRUCTIONS:
1 garlic clove - Rub inside of pot with clove, then discard.
1 cup Dos Equis beer (or Corona)- Turn on flame and pour beer into pot. Pour leftover beer from bottle into mouth. Mmmmm.
1/2 Lime (save other half for margaritas and tequila shots) - Squeeze into pot and bring liquid to a simmer over medium heat.
1 cup Pepper Jack cheese - Shredded.
1 cup Chipotle Gouda cheese - Shredded.
1/3 cup Mexican Four Blend cheese - Shredded.
2 tbsp flour or cornstarch (we used cornstarch for desired consistency) - Toss shredded cheese together with flour/cornstarch. Once beer is simmering, gradually add cheese mixture, stirring until melted before adding more.
1 tsp Sriracha / 1 tbsp favorite hot sauce (Taco Bell hot sauce was used for this experiment) / Cayenne Pepper - Season fondue as desired. Some like it mild, some like HOT.
Serve with Cuban bread, TexMex dippers and margaritas/tequila shots. We had Fajita Scoops, Cantina chips, mini taquitos, and cheddarwurst (Cut into 1/2 inch pieces and heated in a pan over medium heat with a little water, hot sauce and taco seasoning). Next time we'll be more prepared with Chorizo sausages and leftover quesadillas!