1. Peel the skin off the links, crumble them and cook them in the oil until brown and crispy, drain and set aside. 2. Put the rest of the ingredients in a sauce pan and cook on LOW heat, stirring constantly, until all cheese is melted, and the ingredients are well mixed together. 3. Slowly add the 1/2 and 1/2 until the desired consistency is reached, it should be thick. 4. Turn up heat slightly and Let simmer for another few minutes until slightly bubbly. 5. Serve in a fondue pot, topped with the cooked chorizo. 6. Scoop up with tortillas, or French bread, use pico de gallo as a condiment and have lots of beer! ---------------------------------------------------------------------------
Nutrition
Ingredients
