untried
Mexican Fondue
Yield:
8 Servings
Notes
Another 70s favorite. My mom always used Miller High Life in the recipe and was generally the only time she'd ever be seen drinking any. This recipe calls for cherry tomatoes and while good and fun, I was never able to keep the cheese product on the shiny tomato surface very long.
Ingredients
4 cups cheddar cheese, shredded
1 lb Monterey jack, shredded
1/4 cup all-purpose flour
2 tsp chili powder
1 large green pepper
1 large red pepper
1 pint cherry tomatoes
2 large avocados
1 loaf French or sourdough bread
1 clove garlic
1 can beer
1 can (4 oz) hot green chili peppers
1 bag corn chips
Preparation
Combine cheeses with flour and chili powder in a large bowl until well blended.

Halve, seed and cut peppers into thin strips; wash and stem tomatoes; halve, pit and peel avocados; cut into 1-inch cubes.

Cut bread into 1-inch cubes, leaving some crust on each piece.

When ready to serve, rub the garlic along the inside of a ceramic fondue pot or flameproof ceramic baking dish; add beer and heat slowly, just until beer stops foaming and the mixture begins to bubble.

Gradually add cheese mixture a handful at a time, stirring constantly, until cheese is melted and smooth; add hot green peppers. Place pan over a candle warmer and serve on a tray with groups of pepper strips, avocado pieces; bread chunks, cherry tomatoes and corn chips.
Primary Category:
Main Dishes
William Pollock's Eat Happy