• 4 oz Beer
• 1 teaspoon chopped jalapeños
• 2 oz Chorizo sausage crumbles
• 1 cup Fontina-Gruyere-Gran Queso blend
• ¼ teaspoon lime zest
• 1 squeeze lime half
In double boiler fondue pot, pour beer and turn on heat. As beer is warming, add jalapeños and Chorizo. Blend. Add small quantities of cheese and mix thoroughly using a whipping motion once cheese is melted. Continue to add small quantities of cheese to bring to proper consistency. Add lime zest and squeeze lime over the cheese fondue. Fold into cheese.
Dip cubes of French, Rye and Pumpernickel bread along with fresh vegetables or Granny Smith apples.