- 8
Ingredients
- 3 T. olive oil
- 1 cup chopped onions
- 1 T. finely chopped garlic
- 1 1/2 cups seeded, stemmed and chopped fresh tomatoes (about 2 large) or 1 can (20 ounce) can plum tomatoes, well drained
- salt
- pepper
- 1/2 cup dry white wine
- 4 cups shredded Jack cheese with hot peppers (1 pound)
- 2 T. chopped cilantro
- 1 large loar French or sourdough bread, cut into 1-inch cubes, or tortilla chips
Preparation
Step 1
Heat oil in large, heavy saucepan or medium-size, deep sided casserole dish over medium-high heat. When oil is hot, add onions and garlic; cook, stirring, until slightly softened, about 3 minutes. Don't brown.
Add tomatoes; cook, stirring, about 3 minutes. Season to taste with salt and pepper. Add wine. Increase heat to high; cook several minutes, stirring, until wine is reduced by one-fourth.
Reduce heat to low; gradually add cheese, a handful at a time. After all cheese is added, cook 1 minute, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
If not using immediately, let cool, cover and refrigerate mixture. Fondue can be made up to 2 days ahead. To reheat, place fondue in top of double boiler over simmering water. Cover over medium heat, stirring constantly, until warm and smooth.
To serve, transfer fondue to chafing dish with water bath or to fondue pot. Sprinkle with chopped cilantro and serve with basket of bread cubes or tortilla chips.
Note: Recipe can be doubled or tripled. Cooking times for sauteing will increase, and cheese should be added in batches, 4 cups at a time.