3/4 cup prepared salsa (see instructions below)
3/4 lb. sharp mild cheddar cheese, shredded
3/4 lb. Monterey Jack cheese, shredded
(We used mild cheddar since that's what we had, or
1 1/2 lbs of the cheddar/monterey mix - either works fine!)
3 Tablespoons cornstarch
1/2 teaspoon ground cumin
1 clove garlic, cut in half
(2) 12 oz bottles Mexican beer, such as Corona, at room temp
(We used vegetable broth, but less of it since beer reduces
more when the alcohol cooks out)
Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hr. Reserve. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Toss the cheese with the cornstarch to coat. Rub the Fondue Pot with the cut garlic halves. Add 2-1/4 cups of the beer (or veg broth) to the Fondue Pot and heat, using setting 5, until mixture begins to boil. Lower the heat to setting 4-1/2 and gradually add the cheeses, one handful at a time, whisking while adding the cheese. Stir the cheese and allow it to melt cmopletely before each addition. When the cheese has been completely melted, stir in the drained salsa & beer. Enjoy!
3/4 lb. sharp mild cheddar cheese, shredded
3/4 lb. Monterey Jack cheese, shredded
(We used mild cheddar since that's what we had, or
1 1/2 lbs of the cheddar/monterey mix - either works fine!)
3 Tablespoons cornstarch
1/2 teaspoon ground cumin
1 clove garlic, cut in half
(2) 12 oz bottles Mexican beer, such as Corona, at room temp
(We used vegetable broth, but less of it since beer reduces
more when the alcohol cooks out)
Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hr. Reserve. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Toss the cheese with the cornstarch to coat. Rub the Fondue Pot with the cut garlic halves. Add 2-1/4 cups of the beer (or veg broth) to the Fondue Pot and heat, using setting 5, until mixture begins to boil. Lower the heat to setting 4-1/2 and gradually add the cheeses, one handful at a time, whisking while adding the cheese. Stir the cheese and allow it to melt cmopletely before each addition. When the cheese has been completely melted, stir in the drained salsa & beer. Enjoy!
Dipping suggestions: Cooked Southwest Chicken sausage in 1-in pieces, fresh
vegetables, corn chips, tortilla chips, bread cubes (We've also done chorizo, steak, and chicken breasts cut into 1-inch pieces)
vegetables, corn chips, tortilla chips, bread cubes (We've also done chorizo, steak, and chicken breasts cut into 1-inch pieces)
