Instructions: Prepare chunks according to package directions. Meanwhile, rub the inside of a heavy 2-quart saucepan with the cut surfaces of garlic; discard garlic. Add beer and heat slowly. Combine cheeses and flour, tossing to coat cheese.

Gradually add cheese to beer, stirring constantly, until cheese melts and mixture is thickened and bubbly. (Do not allow mixture to become too hot.) Stir in chili peppers and hot pepper sauce; heat through. Transfer to a fondue pot; place over fondue burner. Stir in chopped tomato.

To serve, use fondue forks to spear chunks, then dip into hot cheese mixture.

Add more beer, if necessary, to thin mixture. Refrigerate leftovers.

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