Chipotle Cheese Fondue

Chipotle Cheese Fondue
Chipotle Cheese Fondue

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    pound finely-diced Gruyere cheese - (abt 2 cups)

  • 1/2

    pound finely-diced Emmenthal cheese - (abt 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 - (to 3)

  • Freshly-ground nutmeg if desired

  • 3

    canned whole chipotle chiles in adobo minced (abt 1 1/2 tbspns, or to taste)

  • Freshly-ground black pepper to taste

  • SUGGESTED FONDUE FLAVORINGS:

  • Fried shallots (listed below)

  • Thinly-sliced scallion greens

  • Crumbled cooked bacon

  • FRIED SHALLOTS:

  • 1 1/2

    cups thinly-sliced shallots - (abt 8 large)

  • 3

    tablespoons flour

  • 4

    tablespoons vegetables oil

  • Salt to taste

  • ACCOMPANIMENTS:

  • Assorted cooked vegetables (such as broccoli, small carrots, pearl onions, and potatoes)

  • Bread sticks

  • Day-old French, Italian, or sourdough bread cubes

Directions

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: 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. This recipe yields 4 servings.

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