Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. In a small bowl, combine the cheese and cornstarch.
  2. Add the beer to a small pot; bring to a bubble over medium heat.
  3. Decrease heat to a simmer and add in the hot sauce, lime zest, and juice, then the cheese mixture in handfuls.
  4. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
  5. When the cheese is incorporated fully, stir in the chili peppers and olives with pimientos.
  6. Transfer to a fondue pot and garnish with cilantro; serve with dippers.

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