Ingredients

　　8 ounces manchego cheese, shredded

　　8 ounces Gruyère cheese, shredded

　　1 rounded tablespoon flour

　　1 large garlic clove, crushed out of its skin

　　1 1/4 cups dry white wine

　　1 teaspoon sweet paprika

　　A few drops of Tabasco or other hot sauce

　　1/4 cup coarsely chopped large pitted good-quality green olives

　　3 tablespoons chopped pimientos

Serve with. . .

　　Grilled chicken breasts, cut into bite-size cubes

　　Fresh bell pepper chunks

　　In a bowl combine the cheeses with the flour. Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the paprika, hot sauce, olives, and pimientos. Transfer the fondue to a fondue pot and serve.

　　Rachael Ray's 30-Minute Get Real Meals