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1. In medium-size bowl, combine Swiss and Monterey Jack cheeses and flour.
2. 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. Makes approximately 3 cups.
3. Place fondue pot over sterno and serve with turkey ham, turkey kielbasa and assorted vegetables as dippers.
Republished with permission, National Turkey Federation
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