Goat Cheese Queso Fundido (Fondue)

Yield:
4 servings
Ingredients
  • 1 cup white wine
  • 1/2 pound mozzarella cheese, grated
  • 1/2 pound goat's milk cheddar or Monterey Jack or Mexican Cotija, grated
  • 1/2 pound goat cheese crumbled
  • 2 chipoltle chilies in adobo sauce, finely chopped
  • 1/4 pound dried, cured chorizo, finely diced
  • 6 cloves roasted garlic, smashed to a paste
  • Salt and freshly ground black pepper
Directions

Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.


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