Drema's "Mexican Midnight" Fondue
I hope you enjoy!
★★★★★ 1 vote5
1/2 tspsea salt
1/4 tspblack pepper, ground
1 pkgsharp cheddar cheese (8oz)
1 pkgswiss cheese (8oz)
dash(es)red pepper sauce
1/4 clemon juice
1/3 corange juice
1 bottlered wine
How to Make Drema's "Mexican Midnight" Fondue
- Toss flour, salt, pepper and cheeses until cheese is coated. Set aside.
Rub cut clove of garlic on inside of eathenware fondue pot. Pour beer into fondue pot. Heat pot over low heat.
Add cheese mixture, 1 cup at a time, stirring after each addition until cheese is melted and blended. Stir in pepper sauce.
- Transfer pot to table and heat source. Adjust heat when necessary to keep fondue warm. Spear dippers and swirl in fondue.
Tip: If mixture become too thick just add warmed beer to dilute.
- Dippers: Cornbread, rolled tortillas.
- Sangria Pitcher:
Strain lemon juice and orange juice into serving pitcher. Add sugar stirring until dissolved. Pour in wine. Stir and add ice. Garnish with lemon or oranges slices if desired.