Mexican Fondue

Yield: 8 Servings
My mom. not typically a beer drinker, always used Miller High Life in the recipe. This recipe calls for cherry tomatoes which are fun served whole but I am never able to keep more than a memory the cheese product on the tomato surface very long. Needs Research: maybe halves work better than wholes? The mouth-burst makes them the belle of the ball here but are almost better thought of as garnish. This is tranwreck in many ways but a fun trainwreck and fairly tasty.


  • 4 cups cheddar cheese, shredded
  • 1 lb Monterey jack, shredded
  • 1/4 cup all-purpose flour
  • 2 tsp chili powder
  • 1 large green pepper
  • 1 large red pepper
  • 1 pint cherry tomatoes
  • 2 large avocados
  • 1 loaf French or sourdough bread
  • 1 clove garlic
  • 1 can beer
  • 1 can (4 oz) hot green chili peppers
  • 1 bag corn chips


Combine cheeses with flour and chili powder in a large bowl until well blended.

Halve, seed and cut peppers into thin strips; wash and stem tomatoes; halve, pit and peel avocados; cut into 1-inch cubes.

Cut bread into 1-inch cubes, leaving some crust on each piece.

When ready to serve, rub the garlic along the inside of a ceramic fondue pot or flameproof ceramic baking dish; add beer and heat slowly, just until beer stops foaming and the mixture begins to bubble.

Gradually add cheese mixture a handful at a time, stirring constantly, until cheese is melted and smooth; add hot green peppers. Place pan over a candle warmer and serve on a tray with groups of pepper strips, avocado pieces; bread chunks, cherry tomatoes and corn chips.