1 tsp olive oil
1 link fresh chorizo sausage (about 1/3 lb), casing removed and broken into pieces
1/2 cup sweet onion, finely chopped
1/4 cup canned jalapeño peppers, chopped (or more if you like things very spicy)
6 oz beer
8 oz Cheddar cheese, grated
8 oz Monterey Jack cheese, grated
About 1/2 cup all-purpose flour
1 tsp salt
1/4 cup fresh cilantro, chopped
Fresh salsa (store-bought salsa works fine)
Tortilla chips or torn flour tortillas
Preheat a straight-sided sauté pan over medium heat. Add the olive oil, crumbled chorizo sausage, chopped onion, and chopped jalapeño peppers and cook until tender and lightly browned.
While the sausage and vegetables are cooking, toss the grated cheeses in flour so that all the cheese is coated. Shake off any excess flour and set the cheese aside.
Add the beer to the sauté pan and bring to a quick simmer. Lower the heat and stir in the cheeses. Stir to melt the cheese and add the salt and chopped cilantro.
Transfer the fondue to a warm bowl, top with some fresh salsa, and serve with tortilla chips or flour tortillas torn into pieces. This is also tasty with cooked sausage slices and cruditÃ©s vegetables. Serves 8–10 as an appetizer.
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