A warm appetizer that would be fun to enjoy when getting together with friends outdoors or when hosting a pre dinner cocktail hour. The consistency of the cheese is best when using a block of cheese rather than pre-shredded. You can serve this fondue right out of the skillet.
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8 oz. block of pepper jack cheese, shred
8 oz block of American cheese, shred
3 tablespoons cornstarch (to stabilize the cheese)
1 1/2 teaspoons chipotle chile powder
1/4 teaspoon cayenne pepper
1 1/2 cups Budweiser or other American lagers are best
1 teaspoon garlic powder
In a 10″ iron skillet, bring beer to a boil over medium high heat then reduce the heat to medium low. In a bowl, combine grated cheeses, cornstarch and spices and toss to combine. Add cheese mixture to the skillet 1 handful at a time and whisk constantly to combine until fondue is smooth and begins to bubble.. Approximate cook time 4-6 minutes. Serve.
Fondue will stay hot for approximately 15 minutes. To reheat, place skillet back on the grill on low setting. Stir constantly until fondue begins to bubble in 5-10 minutes. If the fondue is too thick when re warming, add warm water 1 tablespoon at a time and stir until combined after each addition of warm water.
Serve fondue with bread cubes, raw veggies or apples, or gluten free bread wrapped around apple slices.
*Tip: when grating cheese: spray the grater with vegetable oil spray to prevent cheese from clogging the grater. Block cheese works better with this recipe than pre-shredded packaged cheese. It take a few minutes for the cheese mixture to fully melt and incorporate into a smooth fondue.
This recipe could be made at home or on the stove top or grill while camping. Linda Mueller made this version at her home in Cape Cod, MA using apple slices gluten free wraps for dipping!