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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
8 ounces monterey jack pepper cheese, shredded |
4 ounces gruyere cheese, shredded |
4 ounces cheddar cheese, shredded |
1 tablespoon cornstarch |
1 cup mexican beer |
2 teaspoons hot sauce (tabasco) |
1 lime, zest of |
1 tablespoon fresh lime juice |
3 tablespoons canned green chili peppers, finely chopped |
3 tablespoons green salad pimento stuffed olives, finely chopped |
2 tablespoons chopped fresh cilantro |
grilled chicken, cubed |
grilled steak, cubed |
grilled chopped linguica sausage |
sliced zucchini |
bell pepper, chunks |
Directions:
1. In a small bowl, combine the cheese and cornstarch.
2. Add the beer to a small pot; bring to a bubble over medium heat.
3. Decrease heat to a simmer and add in the hot sauce, lime zest, and juice, then the cheese mixture in handfuls.
4. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
5. When the cheese is incorporated fully, stir in the chili peppers and olives with pimientos.
6. Transfer to a fondue pot and garnish with cilantro; serve with dippers.
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