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Chipotle Cheese Fondue

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Ingredients

  • SUGGESTED FONDUE FLAVORINGS:
  • 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
  • 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

Details

Servings 4

Preparation

Step 1

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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