Dos Equis Three Cheese and Chorizo Fondue

Dos Equis Three Cheese and Chorizo Fondue
Serves 10
Beer, sausage and cheese, oh my! If we hosted a fantasy food draft, this fondue would be the obvious stud. Dos Equis contributes just the right amount of malt balance and light hop character to the savory and spicy chorizo, making this an ideal indulgence for game day. And cooking it on your Big Green Egg makes it even better. Be sure to save a couple of ounces of beer to brighten and finish this versatile fondue. Serve with warm tortilla chips or chunks of crusty bread, washed down only with an ice cold Dos Equis.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 TBSP unsalted butter
  2. 1 small white onion, finely chopped
  3. 6 cloves garlic, finely chopped
  4. 1 pound chorizo sausage meat
  5. 3 TBSP flour
  6. 12 ounces Dos Equis, reserve 2 ounces
  7. 2 cups whole milk
  8. ½ cup sharp cheddar cheese, shredded
  9. ½ cup Swiss cheese, shredded
  10. ½ cup smoked gouda cheese, shredded
  11. 10 ounce diced tomatoes, drained
  12. 1 TBSP pickled jalapeno peppers, chopped
  13. ¼ tsp, ground cumin
  14. 1 TBSP cilantro leaves, coarsely chopped
  15. 1 TBSP Worcestershire sauce
  16. 1 tsp hot pepper sauce
Instructions
  1. Set the EGG for direct cooking at 400ºF/204ºC.
  2. Place a Dutch oven on the cooking grid and add butter until melted. Add the onion and garlic, stir and cook for 2 minutes. Crumble the sausage meat and add it to the Dutch oven, stir and cook thoroughly until browned.
  3. Add the flour, stir and cook for 1 minute.
  4. Whisk in the beer until fully incorporated, then add the milk, bring to a simmer, whisking until smooth.
  5. Add the cheeses and stir until melted.
  6. Stir in the remaining ingredients, bring back to a simmer and add the reserved beer. Transfer the fondue to a warming dish and serve.
Notes
  1. Recipe courtesy of Dos Equis and Big Green Egg
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