Recipe

Chipotle, Chorizo & Dark Beer Fondue

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by feastingonart

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by feastingonart

This recipe was entered in the contest for Your Best Fondue
Table9's Testing Notes: After viewing Feasting on Art’s blog, I predicted this recipe would be fabulous. As soon as the chorizo hit the pan and dark beer began to simmer, its aroma devoured my kitchen and I knew...
After viewing Feasting on Art’s blog, I predicted this recipe would be fabulous. As soon as the chorizo hit the pan and dark beer began to simmer, its aroma devoured my kitchen and I knew my prediction was spot on. With the addition of the chipotle and two cheeses, this dish was an hit before I had even taken the first bite. Oh, and the first bite was unforgettable, as all the flavors combined to release this grand punch. This one is a keeper, well done Feasting on Art, well done.

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Chef
feastingonart's Notes: This recipe was inspired by Pablo Picasso's 'Still Life' at the Tate Modern. The relief construction features geometric shapes of a glass of beer, wedge of cheese, and sausage. The use of...
This recipe was inspired by Pablo Picasso's 'Still Life' at the Tate Modern. The relief construction features geometric shapes of a glass of beer, wedge of cheese, and sausage. The use of chorizo is a nod to Picasso's heritage. - feastingonart

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Serves 4

1/4 cup chorizo, chopped Ask a question about this ingredient

1/3 cup dark beer Ask a question about this ingredient

8 ounces mozzarella Ask a question about this ingredient

8 ounces cheddar Ask a question about this ingredient

1 tablespoon cornflour Ask a question about this ingredient

2 chipotle chilies Ask a question about this ingredient

1 teaspoon adobo sauce Ask a question about this ingredient

In a small saucepan over medium-high heat, gently saute the chorizo to bring out the fat from the sausage. Once rendered and beginning to go crisp, pour in the dark beer and bring to a simmer.
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Meanwhile, grate or cube the cheese and toss with the cornflour. Once the beer is simmering, add the cheese and stir until melted. Chop the chipotle chilies and add to the cheese mixture with 1 tsp adobo sauce. Season to taste (the chorizo is quite salty so I did not need to add any salt to my fondue). Serve with corn chips, cubes of rye bread, and pretzels.
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Be sure to keep the cheese hot so it stays in a liquid state, if left to cool it will congeal and become a large lump. The remaining cheese (once cooled) can be used as a filling for a very delicious quesadilla.
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7 Comments on Chipotle, Chorizo & Dark Beer Fondue

feastingonart added about 1 year ago

Thanks so much for the great review table9

Sagegreen added about 1 year ago

Wow! I just came across this and visited your blog. Completely love your creative focus, obsession as you call it! Your writing and background are so inspired.Amazing.

kmartinelli added about 1 year ago

Agreed (with hardlikearmour)! Very cool! Also, I just visited your blog for the first time and will definitely be a regular visitor, it's fabulous. Thanks!

feastingonart added about 1 year ago

I am so pleased you like it and will be stopping by often! Hope you keep in touch.