Mexican Beer Cheddar Fondue

Take your shredded cheese and add a heaping tablespoon of flour. Get all your cheese coated. In a double boiler (or in my case, a glass or metal bowl over a pot of simmering water), start by pouring 1/2 bottle of beer. Once that comes to a simmer, add your cheese and stir constantly. Watch your heat so you don’t get that funky cheese separation thing; don’t allow your cheese to simmer.

Add in a couple tablespoons of salsa or pico, optional jalapenos, and viola! You may need to play with the cheese/beer/salsa ratio to get the right consistency. I usually start with half the bag of cheese and keep adding until it is thick enough to stay on a chip, but thin enough to not break the chip.

The following are great dippers: tortilla chips, Granny Smith apple chunks, carrot bites, celery bites, cauliflower bites, and a variety of cubed bread.