Ingredients

• 1 cup white wine
• 1/2 pound mozzarella cheese, grated
• 1/2 pound goat's milk cheddar or Monterey Jack or Mexican Cotija, grated
• 1/2 pound goat cheese crumbled
• 2 chipoltle chilies in adobo sauce, finely chopped
• 1/4 pound dried, cured chorizo, finely diced
• 6 cloves roasted garlic, smashed to a paste
• Salt and freshly ground black pepper

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Instructions

1. Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips.