Spanish Cheese and Olive Fondue

• 8 ounces manchego cheese, shredded
• 8 ounces Gruyere cheese, shredded
• 1 rounded tablespoon flour
• 1 large garlic clove, crushed out of its skin
• 1 1/4 cups dry white wine
• 1 teaspoon sweet paprika
• A few drops of Tabasco or other hot sauce
• 1/4 cup coarsely chopped large pitted good-quality green olives
• 3 tablespoons chopped pimientos
• Pan-seared chunks of chorizo sausage
• Grilled chicken breasts, cut into bite-size cubes
• Fresh bell pepper chunks

1. In a bowl combine the cheeses with the flour.
2. Rub the inside of a small pot with the garlic, then discard the garlic.
3. Add the wine to the pot and bring up to a bubble over medium heat.
4. Reduce the heat to simmer and add the cheese mixture in handfuls.
5. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
6. When the cheese has been incorporated fully, stir in the paprika, hot sauce, olives, and pimientos.
7. Transfer the fondue to a fondue pot and serve.

manchego cheese, gruyere cheese, flour, garlic, white wine, sweet paprika, hot sauce, green olives, pimientos, pan, chicken breasts, fresh bell pepper

Taken from www.epicurious.com/recipes/food/views/spanish-cheese-and-olive-fondue-374751 (may not work)