I have done it again. I have hacked into another Outback Steakhouse recipe. This time it’s their new appetizer, Foster’s Beer Cheese Fondue. It’s served in a skillet with pretzel bread. I am serving my recipe in a skillet (thank you unnamed waiter at Outback that gave me one) and I am serving mine with pretzels and pretzel crisps. Love the combination of beer and cheese, which makes this Queso delicious. I am calling this recipe Queso because it’s nothing like fondue to me. You need just 5 ingredients to recreate this recipe. Enjoy the yumminess!
4 ounces of Smoked Gouda, grated
4 ounces of Aged White Cheddar, grated
1/2 cup heavy cream, plus 1/4 cup reserved for slurry
1/2 cup Foster’s Beer*
1 Tablespoon of Cornstarch
Pretzels or pretzel crisps for dipping
Parsley for garnish, optional
In a saucepan heat 1/2 cup heavy cream, beer and grated cheeses. While the cheese is melting, make a slurry with 1/4 cup additional heavy cream and the cornstarch. Add this to the Queso when everything is melted. Make sure you whisk the cornstarch completely in the heavy cream to prevent lumps. Serve warm with pretzels, pretzel crisps, or your favorite dippers. Outback serves their “Foster’s Beer Cheese Fondue” with pretzel bread sticks, also good but very filling before meal. I actually do prefer the pretzel crisps.