TEX-MEX CHEESE FONDUE

By jarren

Ingredients

• Serve with:
• 1 1/4 lbs Gruyere or Swiss cheese, grated
• 1 lb Monterey Jack cheese, grated
• 1/4 cup flour
• 2 garlic cloves, halved
• 2 1/2 cups dry white wine
• 3 tbsp tequila
• 1/4 cup chopped fresh cilantro
• 2 tbsp chopped jalapeno chill with seeds
• Salt and freshly ground pepper
• Crusty bread cubes
• Sausages (such as kielbasa or hot Italian), cooked and sliced
• Assorted fresh vegetables
• Tortilla chips

Preparation

Step 1

Place both cheeses in large bowl. Add flour and toss to coat. Rub inside of fondue pot or flameproof ceramic pot with garlic. Discard garlic. Add wine and tequila to pot and warm over medium heat until tiny bubbles appear around edges of pot. Add one handful of cheese to wine mixture and stir constantly until cheese melts. Adjust heat so mixture does not boil. Repeat with remaining cheese; stir until tick and creamy. Stir in cilantro and jalapeño. Season with salt and pepper.

Set pot ovr candles or Sterno on serving table.