Ingredients
The following ingredients have 4 Servings
- 1/4 cup chorizo, chopped
- 1/3 cup dark beer
- 8 ounces mozzarella
- 8 ounces cheddar
- 1 tablespoon cornflour
- 2 chipotle chilies
- 1 teaspoon adobo sauce
Instruction
- In a small saucepan over medium-high heat, gently saute the chorizo to bring out the fat from the sausage. Once rendered and beginning to go crisp, pour in the dark beer and bring to a simmer.
- Meanwhile, grate or cube the cheese and toss with the cornflour. Once the beer is simmering, add the cheese and stir until melted. Chop the chipotle chilies and add to the cheese mixture with 1 tsp adobo sauce. Season to taste (the chorizo is quite salty so I did not need to add any salt to my fondue). Serve with corn chips, cubes of rye bread, and pretzels.
- Be sure to keep the cheese hot so it stays in a liquid state, if left to cool it will congeal and become a large lump. The remaining cheese (once cooled) can be used as a filling for a very delicious quesadilla.
