Chipotle Cheese Fondue

Chipotle Cheese Fondue - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1/2 pound finely diced Gruyere cheese (about 2 cups)

1/2 pound finely diced Emmenthal cheese (about 2 cups)

1 1/2 tablespoons cornstarch

2 large garlic cloves, halved

1 1/3 cups dry white wine

1 tablespoon fresh lemon juice

2 tablespoons kirsch -- (2 to 3)

Freshly ground nutmeg, if desired

3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2

1 tablespoons )

Freshly ground black pepper

Directions

Suggested fondue flavorings: Fried shallots, recipe follows Thinly sliced scallion greens Crumbled cooked bacon

Accompaniments: Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes Bread sticks Cubes of day-old French, Italian, or sourdough bread To make the fondue: In a bowl toss together cheeses and cornstarch.

Rub the inside of a heavy 3 to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chiles, and pepper, to taste. Transfer the fondue to a fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon, if using, and serve fondue with accompaniments for dipping. Stir fondue often to keep combined.

For the fried shallots:
1 1/2 cups thinly sliced shallots (about 8 large) 3 tablespoons flour 4 tablespoons vegetables oil Salt

Coat the shallots in the flour and shake out in a strainer to remove the excess flour.

In a heavy 10 to 12-inch skillet, cook shallots in oil moderately high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

Yield: 4 servings

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Latest Reviews

"Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and..." - elizabeth mastaw

"Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie..." - p weiss

"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." - colleen b. smith

"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3

"I love this. Has anyone tried canning this?" - hillzo

"Wow, way too many ingredients for something so simple" - kim t.

Happy cooking...