TITLE: THREE-CHEESE TEQUILLA FONDUE
CATEGORY: Appetizers

• 1 TEASPOON OLIVE OIL (PREF GARLIC)
• 2 CLOVES GARLIC MINCED
• 4.5 OUNCES TEQUILLA
• ½ TABLESPOON CORNSTARCH
• 8 OUNCES MANCHEGO CHEESE (SHREDDED) ABOUT 2 CUPS
• 1 POUND CREAM CHEESE CUT INTO CUBES
• 4 OUNCES BLUE CHEESE CRUMBLED
• ½ CUP SOUR CREAM
• 3 WHOLE DRIED CHIPTOLE CHILES, REHYDRATED AND PUREED WITH 2/3 CUPS OF STRAINED SOAKING LIQUID
• SALT AND PEPPER TO TASTE

1. HEAT OIL IN A HEAVY BUTTERED SAUCE PAN OVER MEDIUM-HIGH HEAT, TOSS IN THE GARLIC AND COOK FOR ABOUT 1 MINUTE. ADD THE TEQUILLA AND COOK FOR ONE MINUTE MORE.

• MIX THE CORNSTARCH WITH MANCHEGO CHEESE AND SET ASIDE UNTL NEEDED.
• ADD CREAM CHEESE TO THE TEQUILLA MIXTURE AND STIR TO COMBINE SLOWLY, ADD THE CREAM CHEESE, STIRING TO COMBINE AS YOU SLOWLY INCOPORATE TO CONTINUE STIRRING, ADDING THE MANCHEGO CHEESE MIXTURE A BIT AT A TIME.
• ADD SOUR CREAM AND PUREED CHIPOTLE CHILES AND CONTINUING STIRRING MIXTURE UNTIL WELL BLENDED
• SERVE HOT