Recipe information
Yield
4 servings
Ingredients
8 ounces Pepper Jack cheese, shredded
4 ounces Gruyère cheese, shredded
4 ounces Cheddar cheese, shredded
1 tablespoon cornstarch
1 cup Mexican beer
2 teaspoons hot sauce, such as Tabasco
Zest of 1 lime plus 1 tablespoon fresh lime juice
3 tablespoons canned green chili peppers, finely chopped
3 tablespoons green salad olives with pimientos, finely chopped
2 tablespoons chopped fresh cilantro, for garnish (optional)
Serve with. . .
Grilled chicken or steak, cubed
Grilled, chopped linguiça sausage
Sliced zucchini
Chunks of bell peppers
Preparation
In a small bowl combine the cheeses and cornstarch. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the hot sauce, lime zest and juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the chili peppers and olives with pimientos. Transfer the fondue to a fondue pot and garnish with cilantro, if using, then serve.
