Southwestern Chile-Cheese Fondue Recipe

Name: Southwestern Chile-Cheese Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, mashed; 2 1/2 cups beer, Dos Equis (or other Mexi- can); 2 tablespoons cornstarch; 1/4 cup water; 1/2 cup pumpkin seeds, ground fine (raw hulled); 1 1/2 lbs monterey jack pepper cheese, shredded, about 4 cups; 1/2 cup roasted green chilies, diced; 2 dozen corn tortillas or 2 dozen flour tortillas, cut in wedges; 1 lb tortilla chips, preferably baked; 3 -4 quarts vegetables, cut into serving size (raw or steamed, such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces); 2 cups jalapenos, pickled (left whole)

Servings: persons

1 garlic clove, mashed
2 1/2 cups beer, Dos Equis (or other Mexi- can)
2 tablespoons cornstarch
1/4 cup water
1/2 cup pumpkin seeds, ground fine (raw hulled)
1 1/2 lbs monterey jack pepper cheese, shredded, about 4 cups
1/2 cup roasted green chilies, diced
2 dozen corn tortillas or 2 dozen flour tortillas, cut in wedges
1 lb tortilla chips, preferably baked
3 -4 quarts vegetables, cut into serving size (raw or steamed, such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces)
2 cups jalapenos, pickled (left whole)

1
Place garlic and beer in saucepan, and heat over low until simmering.
2
Mix cornstarch with water, stirring to make paste, and stir into beer. Increase heat and cook beer until it boils and begins to thicken. Reduce heat to low. Add pumpkin seeds and cook 2 minutes.
3
Add cheese and, using generous handfuls at a time, stir into beer until cheese melts, 2 to 3 minutes. Repeat until cheese is gone. Stir in green chiles.
4
Transfer cheese mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot over lowest setting. Serve with accompaniments.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 garlic clove, mashed, 2 1/2 cups beer, Dos Equis (or other Mexi- can), 2 tablespoons cornstarch, 1/4 cup water, and more.

Yes, Southwestern Chile-Cheese Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Chile-Cheese Fondue

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