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.
