May 3, 2010

Spicy Mexican Fondue

Spicy Mexican Fondue
1 (15-1/2 ounces) can vegan refried beans
1/2 pound (2 cups) grated vegan cheddar or nacho cheese
2 Tbsp vegan butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp vegan Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup vegan beer at room temperature

Combine refried beans, cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping.

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