Mexican Fondue with Guacamole Dip
Jalapeño peppers give this dish bite without the overpowering heat associated with stronger peppers.
INGREDIENTS | SERVES 4–6
- ¾ pound Cheddar cheese
- 3 teaspoons lemon juice
- ¾ pound Monterey Jack cheese
- 1 tablespoon cornstarch
- 3 fresh green jalapeño peppers
- 3 tablespoons cognac
- 1 garlic clove
- 1 bag tortilla chips
- 1½ cups beer
- Guacamole
Shred the Cheddar and Monterey Jack cheeses. Wash the peppers, cut lengthwise, remove the seeds, and chop.
Smash the garlic, peel, and cut in half. Rub the inside of a medium saucepan with the garlic. Add the beer and warm on medium-low heat, being careful not to bring to a boil. When the beer has warmed, stir in the lemon juice.
Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Don't allow the fondue mixture to boil.
When the cheese is nearly melted, turn up the heat until it is just bubbling. Dissolve the cornstarch in 2 tablespoons of cognac and add to the fondue, stirring quickly to thicken. Add the remaining tablespoon of cognac. Transfer to a fondue pot and set on the burner. Serve with the tortilla chips for dipping and accompany with the Guacamole dip.
Fondue Beer
It may be tempting, but don't add your favorite strong beer to the fondue mix. Stronger beers can overpower the cheese flavor. Use a weaker beer or a light beer.
