Prep 10 mins
Cook 5 mins
This is a really simple, spicy, NO VELVEETA cheese fondue dish which can be altered easily to fit your preferences. Fresh ingredients take this to the next level. Serve with warm tortillas or crusty French Bread, pico de gallo, and plenty of beer. I use 4 Serranos instead of Jalapenos when I make this so it is hotter, you can use however many you want.
- 2 links mexican chorizo sausage, skinned, shredded and pan fried until crispy (optional)
- 2 tablespoons oil (Only when you use the Chorizo)
- 2 cups shredded monterey jack cheese (Pepper Jack is good)
- 3 jalapenos, seeded and finely diced (wear gloves)
- 4 tablespoons finely chopped onions
- 1 teaspoon ground cumin, to taste
- 1 teaspoon salt, to taste
- 1⁄4 cup half-and-half (use only enough to reach desired consistency)
- Peel the skin off the links, crumble them and cook them in the oil until brown and crispy, drain and set aside.
- Put the rest of the ingredients in a sauce pan and cook on LOW heat, stirring constantly, until all cheese is melted, and the ingredients are well mixed together.
- Slowly add the 1/2 and 1/2 until the desired consistency is reached, it should be thick.
- Turn up heat slightly and Let simmer for another few minutes until slightly bubbly.
- Serve in a fondue pot, topped with the cooked chorizo.
- Scoop up with tortillas, or French bread, use pico de gallo as a condiment and have lots of beer!
Big hit! Did it without the sausage (HATE Chorizo) and with pepper jack cheese. Just right for kids and adults alike.
This was fantastic!!! I only used one and half jalapenos because I wanted to make sure it wasn't too spicy, but the recipe was right on and next time I will use all three. Also, my store only sells chorizo ground by the pound, not in links, so I used 1/2 pound and ended up mixing it into the cheese mixture rather than on top. It was sooooo good!! DH and I ended up eating most of it in the kitchen (with both flour & corn tortillas & chips) while making the main dish! :) DH has asked that I use the little bit left over to top omelettes tomorrow morning! Thanks, TJW - I'm very happy to have found this recipe!