drema's "mexican midnight" fondue
(1 RATING)
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!
No Image
prep time
20 Min
cook time
10 Min
method
---
yield
4 serving(s)
Ingredients
- 2 tablespoons flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1 package sharp cheddar cheese (8oz)
- 1 package swiss cheese (8oz)
- 1/2 clove garlic
- 1 can beer
- dash red pepper sauce
- SANGRIA
- 1/4 cup lemon juice
- 1/3 cup orange juice
- 1/4 cup sugar
- 1 bottle red wine
How To Make drema's "mexican midnight" fondue
-
Step 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.
-
Step 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.
-
Step 3Dippers: Cornbread, rolled tortillas.
-
Step 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. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes