When you want a good, hot Tex Mex appetizer this recipe is a good choice. There is very little preparation and only 10 minutes to heat. Serve with tortilla chips, fresh vegetables or some good bread cut up in chunks for dipping.
Spicy Mexican Fondue
- 1 (15 oz.) can refried beans
- 1/2 lb. (2 cups) cheddar cheese, grated (I use a good Wisconsin or Vermont cheddar)
- 2 tbsp. butter
- 2 scallions, chopped
- 1 garlic clove, minced
- 1/2 tsp. Worcestershire sauce
- 1 cayenne or jalapeno pepper, seeded and chopped
- 1 anaheim or poblano pepper, seeded and chopped
- 3/4 cup beer at room temperature
Combine all of the ingredients, except the beer, in a large saucepan. If you like your vegetables soft you can saute them for a few minutes in the butter, then add the rest of the ingredients. Also, you can use any kind of peppers you want and cheese as well. You can make up your own recipe.
Heat thoroughly and stir until the cheese melts, about 10 minutes. Add beer gradually and heat; then transfer to a Fondue Pot or Slow Cooker (Kitchen Gadgets).
Makes about 3 cups