Ingredients:

1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterrey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper

Methods:

Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips

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