Drunken South of the Border Welsh Rarebit/ Fondue |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This is great for a quick supper dish or a hot dip/fondue for a party. Ingredients:
1 tablespoon butter |
1/2 lb jalapeno pepper cheese, shredded |
1 egg (room temp.) |
1 egg yolk |
1/2 beer (i use the microbrewery kind as it has more flavor) |
1/2 teaspoon salt |
1 dash cayenne |
1/4 teaspoon dry mustard or 1 tablespoon of spicy prepared mustard |
1/2 teaspoon worcestershire sauce |
Directions:
1. Melt butter over low heat in heavy bottomed sauce pan.
2. Add cheese and cook until it melts.
3. In a bowl beat egg and yolk then add beer.
4. Slowly stir egg/beer into cheese mixture.
5. Cook until it thickens.
6. Stir in rest of the ingredients.
7. Serve at once over crisp crackers.
8. Or use as a fondue/hot dip with large pretzels/toast fingers/celery stalks etc.
9. I leave a bottle of Tabasco out for the tougher among us.
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