Mexican Beer Cheddar Fondue

• 2 cups Shredded Mexican Cheese, Pre-packaged Or Your Own Combination Add In Some Pepper-Jack For Some Extra Spice
• 1 Tablespoon (heaping) Flour
• 1/2 bottles (12 Oz. Bottle) Mexican Beer, Corona Works Great
• 3 Tablespoons Salsa Or Pico De Gillo
• 1/2 Tablespoons Chopped Jalapeno, To Taste (optional)

1. Take your shredded cheese and add a heaping tablespoon of flour.
2. Get all your cheese coated.
3. In a double boiler (or in my case, a glass or metal bowl over a pot of simmering water), start by pouring 1/2 bottle of beer.
4. Once that comes to a simmer, add your cheese and stir constantly.
5. Watch your heat so you dont get that funky cheese separation thing; dont allow your cheese to simmer.
6. Add in a couple tablespoons of salsa or pico, optional jalapenos, and viola!
7. You may need to play with the cheese/beer/salsa ratio to get the right consistency.
8. I usually start with half the bag of cheese and keep adding until it is thick enough to stay on a chip, but thin enough to not break the chip.
9. The following are great dippers: tortilla chips, Granny Smith apple chunks, carrot bites, celery bites, cauliflower bites, and a variety of cubed bread.

mexican cheese, flour, bottles, salsa

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-beer-cheddar-fondue/ (may not work)