Source: Minnesota Turkey
Yield: 8 servings
1/2 Pound Swiss cheese, grated
1/2 Pound Monterey Jack cheese, grated
2 Tablespoons flour
1 Clove garlic, peeled and cut in half
1-1/4 Cups light Mexican beer
1/4 Cup fresh cilantro, chopped
1 Medium jalapeno pepper, seeded and chopped
1/2 Pound TURKEY HAM, cut into 3/4-inch cubes
1/2 Pound TURKEY KIELBASA or SMOKED TURKEY SAUSAGE, cut into 1/2-inch slices
As needed assorted vegetables, cut in cubes
In medium-size bowl, combine Swiss and Monterey Jack cheeses 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. Makes approximately 3 cups.
Place fondue pot over sterno and serve with turkey ham, turkey kielbasa and assorted vegetables as dippers.
