"White Chile con Queso Fondue"
from Not Your Mother's Fondue by Hallie Harron
12 oz. spicy Mexican chorizo sausage, crumbled
12 oz. queso fresco, crumbled
One 8-oz. package cream cheese, cubed
1 cup Mexican crema or sour cream
1/3 cup prepared pico de gallo
3 tablespoons tequila
1 tablespoon cornstarch
2 tablespoons water
Mexican hot sauce to taste (optional)
Place the chorizo in a large fondue pot over medium heat. As the sausage begins to cook, stir frequently to keep it from sticking to the bottom of the pot. When the sausage is almost cooked, add the cheeses, crema (or sour cream), pico de gallo, and tequila. Keep whisking as the cheese melts. The mixture should become smooth after about 5 minutes.
In a small bowl, dissolve the cornstarch in the water and add the mixture to the fondue. Stir until slightly thickened. Taste and add hot sauce if desired.
Serve immediately over low heat.
Suggested dippers: tortilla chips, quartered grilled flour tortillas, cherry tomatoes, jicama spears
Serves 6-8 (makes 5 cups)