Mexican Beer Cheddar Fondue

1. 1

   Take your shredded cheese and add a heaping tablespoon of flour.

2. 2

   Get all your cheese coated.

3. 3

   In a double boiler (or in my case, a glass or metal bowl over a pot of simmering water), start by pouring 1/2 bottle of beer.

4. 4

   Once that comes to a simmer, add your cheese and stir constantly.

5. 5

   Watch your heat so you dont get that funky cheese separation thing; dont allow your cheese to simmer.

6. 6

   Add in a couple tablespoons of salsa or pico, optional jalapenos, and viola!

7. 7

   You may need to play with the cheese/beer/salsa ratio to get the right consistency.

8. 8

   I usually start with half the bag of cheese and keep adding until it is thick enough to stay on a chip, but thin enough to not break the chip.

9. 9

   The following are great dippers: tortilla chips, Granny Smith apple chunks, carrot bites, celery bites, cauliflower bites, and a variety of cubed bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.