Entrees
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carb. 9g
pro. 21g
fat 27g
sat. fat 16g
chol. 87mg
sod. 583mg
calc. 614mg
fiber 0g
Ingredients
¾ cup prepared salsa ¾ pound grated sharp Cheddar cheese, shredded ¾ pounds grated Monterey Jack Cheese, shredded 3 tablespoons cornstarch ½ teaspoon ground cumin 1 clove garlic, cut in half 2 12-oz. bottles Mexican beer, such as Corona, at room temperature 3 tablespoons Tequila Cooked Southwest Chicken sausage in 1-inch pieces, blanched fresh vegetables, corn chips, crusty bread cubes
Preparation
Place the salsa in a yogurt strainer or sieve lined with a coffee filter and allow to drain until thickened, about 1 hour. Reserve. Place the shredded cheeses in a large bowl and sprinkle with cornstarch. Toss the cheese with the cornstarch to coat. Rub the Cuisinart® Fondue Pot with the cut garlic halves. Add 2¼ cups of the beer to the Fondue Pot and heat using Setting 5 until it begins to boil. Lower the heat to setting 4-½ and gradually add the cheeses, one handful at a time, whisking while adding the cheese. Stir the cheese and allow it to melt completely before each addition. When the cheese is completely melted, stir in the drained salsa and Tequila. Keep the fondue warm at Setting 3 to serve.
