Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Tex-Mex Cheese Fondue with Turkey

This fondue can also be used as an entrée.

1/2 lb	(250 g)	Swiss cheese, grated
1/2 lb	(250 g)	Monterey Jack cheese, grated
2 tbsp	(25 mL)	flour
1 clove	1 clove	garlic, peeled and cut in half
1 1/4 cups	(300 mL)	Mexican beer
1/4 cup	(50 mL)	fresh cilantro, chopped
1	(1)	Jalapeno pepper, chopped
1/2 lb	(250 g)	TURKEY DELI MEAT, cut into cubes
1/2 lb	(250 g)	TURKEY SAUSAGE or KIELBASA, cut into cubes taco chips
		assorted vegetables
In a medium-size bowl, combine Swiss cheese, Monterey Jack cheese and flour. In bottom and sides of fondue pot or 2-quart saucepan, rub garlic; discard remaining garlic. Add beer, cilantro and Jalapeno pepper. Over medium-high heat, cook mixture until it begins to bubble. Reduce heat to medium and gradually add cheese mixture, stirring constantly until smooth and creamy. Place fondue pot over sterno and serve with turkey deli meat, turkey sausage or kielbasa, tortilla chips and assorted vegetables as dippers. Makes approximately 3 cups. MANITOBA TURKEY PRODUCERS www.turkey.mb.ca Recipe and photograph courtesy of the National Turkey Federation.

Light and refreshing beer, such as Manitoba’s Two Rivers Lager, provides a pleasing counterpoint to this zesty fondue. Visit www.liquormartsonline.com for more information.