Hot Cheese Fondue

15g refried beans, canned
250g cheddar cheese, grated
2 tbs butter
2 tbs scallion, minced
2 cloves garlic, minced
½ tsp worcestershire sauce
1 cayenne pepper, seeded and chopped
3 tbs cornish gargoyle sauce
¾ cup beer at room temperature

How to cook:

1.        Combine all the ingredients except the beer in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes.

2.        Add beer gradually, stirring, Transfer to a fondue pot.

3.        Serve with tortilla chips or fresh vegetables for dipping.

Green Chili Chicken Sandwich

4 boneless, skinless chicken breast halves
2/3 cup soy sauce
¼ cup cider vinegar
2 tbs sugar
2 tsp vegetable oil
1 can whole green chilies, drained and sliced lengthwise
4 slices monterey Jack cheese
4 sandwich rolls, split 

How to cook:

1.       Pound chicken to flatten; place in a large resealable plastic bag.

2.       In a bowl, combine the soy sauce, vinegar, sugar and oil; mix well. Set aside 1/4 cup for basting.

3.       Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes.

4.       Drain and discard marinade.

5.       Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until juices run clear.

6.       Top each with a green chili and cheese slice; cover and grill for 2 minutes or until cheese is melted.

7.       Serve on rolls.

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