Drema's "Mexican Midnight" Fondue

Name: Drema's "Mexican Midnight" Fondue
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp flour; 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 garlic; 1 can(s) beer; dash(es) red pepper sauce; SANGRIA; 1/4 c lemon juice; 1/3 c orange juice; 1/4 c sugar; 1 bottle red wine

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By Drema Bryant
@atthehopchick

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!

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

10 Min

Ingredients

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2 Tbsp

flour
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

garlic
1 can(s)

beer
dash(es)

red pepper sauce
SANGRIA
1/4 c

lemon juice
1/3 c

orange juice
1/4 c

sugar
1 bottle

red wine

How to Make Drema's "Mexican Midnight" Fondue

Step-by-Step

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.

Enjoy!