MEXICAN HOT CHEESE DIP

MEXICAN HOT CHEESE DIP image

Yield 3 cups

Number Of Ingredients 9

4 oz. uncooked chorizo sausage, casing removed
1/2 C. finely chopped yellow onion
1-3 t. minced canned chipotle peppers in adobo sauce
1 clove garlic, minced
1 C. Lager beer or chicken broth
8 oz. Monterey Jack cheese, shredded
8 oz. Mexican melting chese, such as queso asadero or Chihuahua, shredded or crumbled
1 T. cornstarch
dippers such as tortilla chips, cooked chicken chunks, toasted French bread cubes or assorted vegetables

Steps:

1. In a medium saucepan cook chorizo over medium heat until browned. Drain all but 1 T. fat. Add onion and cook for 5-7 minutes or until tender. Stir in chipotle peppers and garlic. Add beer; bring to a simmer. 2. In a large resealable plastic bag combine cheeses and cornstarch. Seal bag; shake to coat cheeses and cornstarch. Add cheeses, a handful at a time, to saucepan, stirring until each addition is melted before adding more. Transfer cheese mixture to a fondue pot and keep warm. Serve with desired dippers.