Drema's "Mexican Midnight" Fondue

Drema's Mexican Midnight Fondue Recipe

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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


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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)
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


  • 1Toss 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.
  • 2Transfer 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.
  • 3Dippers: Cornbread, rolled tortillas.
  • 4Sangria 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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