Spicy Mexican Fondue

• 6 oz Monterey Jack cheese, grated (175 g)
• 4 oz Gruyere cheese, grated (125 g)
• 4 oz sharp processed Cheddar cheese, grated (125 g)
• 1 tbsp cornstarch (15 mL)
• 1 cup lager beer, at room temperature (250 mL)
• 1 tbsp freshly squeezed lime juice (15 mL)
• 1 tsp chopped seeded ancho chilies (5 mL)
• 2 tbsp chopped fresh cilantro (25 mL)

1. In a bowl, combine Monterey Jack, Gruyere, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch.
2. Set aside.
3. In a large saucepan, combine beer and lime juice; bring to a simmer over medium heat.
4. Reduce heat to medium-low.
5. Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
6. Stir in ancho chilies, mixing well.
7. Transfer to fondue pot and garnish with cilantro.
8. Serve immediately.
9. Serve with...
10. Taco chips, pumpernickel, rye bread, cooked shrimp or cooked chicken pieces.

cheese, gruyere cheese, cheddar cheese, cornstarch, lager beer, freshly squeezed lime juice, chilies, fresh cilantro

Taken from www.cookstr.com/recipes/spicy-mexican-fondue (may not work)