Drema's "Mexican Midnight" Fondue

Drema's Mexican Midnight Fondue

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Drema Bryant


When we serve this fondue we usually make it a full meal - serving it up with refried beans, lettuce and tomato salad, caramel custard or flan and of course a pitcher of Sangria.

Yum yum!

I hope you enjoy!


★★★★★ 1 vote

20 Min
10 Min


  • 2 Tbsp
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    black pepper, ground
  • 1 pkg
    sharp cheddar cheese (8oz)
  • 1 pkg
    swiss cheese (8oz)
  • 1/2 clove
  • 1 can(s)
  • dash(es)
    red pepper sauce

  • 1/4 c
    lemon juice
  • 1/3 c
    orange juice
  • 1/4 c
  • 1 bottle
    red wine

How to Make Drema's "Mexican Midnight" Fondue


  1. 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.
  2. 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.
  3. Dippers: Cornbread, rolled tortillas.
  4. 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.


Printable Recipe Card

About Drema's "Mexican Midnight" Fondue

Course/Dish: Cheese Appetizers
Other Tag: Quick & Easy
Hashtags: #cheese #Beer #sangria

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