Spicy Mexican fondue

I have realized recently that I go through distinct phases on this blog.  First, it was cooking my way through the appetizer chapter of Better Homes & Gardens.  Then it was bread, then jams, etc.  Lately I have been obsessed with cooking with beer.  This will be my first post exploring that concept!


My first recipe is spicy Mexican fondue.  This recipe was incredibly fast, incredibly easy, and very delicious.

First, you throw in all the ingredients (except the beer) into a sauce pot.  This includes a can of refried beans, 2 cups of shredded cheddar cheese, butter, minced scallions, minced garlic, Worcestershire sauce, and two chili peppers (I used a poblano and an Anaheim, but I'd try a cayenne next time, assuming I can find one).

When the ingredients are all melted and smooth-ish, you add in the beer slowly.  I used my last bottle of Capital Brewing Fest beer, which was a flavorful and spicy beer, but relatively mild.  It really began to smell and look like fondue when you got the beer in there.

Dave and I ate this with tortilla chips, although I could see using veggies or toasted pita wedges, too.  I didn't break out the fondue pot, sadly; we just ate it out of the dish and I'll have the rest of it for lunch today.  But I will definitely make this again, and doing this made me want to make regular fondue sometime soon.

Next up, tonight I'm doing a beer demi-glace with a beef strip roast, and hopefully a chocolate stout sorbet for dessert!