Mexican-style Fondue

Mexican-style Fondue
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 1 cup
    (250 mL)

    finely diced canadian raclette cheese

  • 1 cup
    (250 mL)

    shredded canadian aged cheddar

  • 1 cup
    (250 mL)

    shredded canadian mozzarella

  • 4 tsp.
    (20 mL)

    corn starch

  • 3/4 cup
    (190 mL)

    pale ale-type beer

  • pepper to taste

  • 3 Tbsp.
    (45 mL)

    chili sauce

  • 1/3 cup
    (80 mL)

    sliced black olives

  • 2 to 3

    baguette loaves, cubed


In a bowl, stir together cheese and cornstarch.

Pour beer into a fondue pot over medium heat and bring almost to a boil, then reduce heat to very low.

Add cheese mixture by handfuls, stirring until melted. Keep heat very low. Do not boil mixture, as fondue does not react well to high temperature.

Stir mixture in a figure-eight motion with a wooden spoon until smooth and creamy.

Stir in pepper, chili sauce and olives.

Spear baguette with forks, dip in fondue and enjoy!

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007