Spicy Mexican Fondue
Yield: 4 servings
6 ounces Monterey Jack cheese, grated
4 ounces Gruyere cheese, grated
4 ounces sharp cheddar cheese, grated
1 tablespoon cornstarch
1 cup gluten-free beer (we used Bard’s Beer)
1 tablespoon freshly squeezed lime juice
1 teaspoon chopped seeded ancho chilies
2 tablespoons chopped fresh cilantro
This delicious and totally zingy recipe is excerpted from The Fondue Bible byIlana Simon©, 2007 Robert Rose, Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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