Tequila Mexican Cheese Fondue Recipes

Steps:

• In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to cheese mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

Steps:

• Place both cheese in a large bowl and add flour, toss.
• Rub inside of fondue pot with garlic. Discard garlic.
• Add wine and tequila to pot and warm over medium heat until tiny bubbles appear.
• Add one handful of cheese mixture to wine mixture and stir constantly until cheese melts. ADJUST HEAT SO MIXTURE DOES NOT BOIL.
• Repeat with remaining cheese; stirring until thick. Stir in cilantro and chilies and season with salt and pepper.
• Set pot over candles or Sterno on serving table. Serve with skewers of bread cubes, sausages and/or vegetables.
• Serve with tortilla chips if desired.

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

Steps:

• If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
• Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
• Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
• Serve with chips , tortillas, bread or veggies for dipping.

Steps:

• Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
• Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

Steps:

• Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
• Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
• Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
• Remove from heat; stir in cilantro.