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

1. In a bowl, combine Monterey Jack, Gruyere, and sharp cheddar cheeses and cornstarch; mix well to coat cheese with the cornstarch. Set aside.
2. In a large saucepan, combine beer and lime juice; bring to a simmer over medium heat. Reduce heat to medium-low.
3. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
4. Stir in ancho chilies, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately.

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.