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    You are in: Home / Recipes / Mexican Fondue Recipe
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    Mexican Fondue

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 26, 2002

      Very easy and tasty! I did however use Habanero Jack to kick it up (we love it hot). Thanks for this one!

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    • on January 01, 2011

      This turned out just horribly for me. I think it might have been the cooking method. Maybe if I had heated the beer and chilies and then used the sprinkle-stir-sprinkle-stir method to melt the cheese in, it would have been better. Mine never really melted together. I tried adding extra cheddar, thinking there was just too much beer - nope. I tried adding mayonnaise - nope. I tried adding flour - too late; it simply formed lumps and I took it back out. I finally tried adding commercial queso dip that I had in the fridge - nope. After all of that messing, the cheese and beer still weren't integrated and the cheese had turned rubbery from overcooking. The liquidy part tasted really good, though, and some people ate it. I liked the smoky flavor of the peppers I used (a mixture of fresh poblanos and fresh jalapeno).

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    • on January 01, 2010

      We used Miller High Life and shredded cheddar/jack. Left out chilies and added garlic and Worcestershire. I had to add some more cheese to make it a little thicker, but it still stayed soft enough to use for the whole meal (even though not being heated then). I melted in a double boiler too. I think next time I would use a little less beer, as the flavor was a bit strong (and maybe that will make it less runny). Thanks Mirj!

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    Nutritional Facts for Mexican Fondue

    Serving Size: 1 (75 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 162.2
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 7.5 g
    Cholesterol 36.5 mg
    Sodium 219.6 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.1 g
    Sugars 0.6 g
    Protein 9.6 g

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