Spicy Mexican Fondue
combination of several different recipes from Ilana Simon's The Fondue Bible If using chipotles rather than jalapenos, the fondue will have a smokier flavor. W-S Journal
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- Chopped fresh cilantro and green onion for garnish, optional
- 1/4 cup(s) chopped roasted red peppers, optional
- 1 tablespoon(s) cornstarch
- 1 tablespoon(s) freshly squeezed lime juice
- 1 clove(s) garlic, halved
- 8 ounce(s) grated Gruyere
- 4 ounce(s) grated Monterey Jack
- 1/2 cup(s) Mexican beer
- 1 tablespoon(s) seeded and minced jalapenos or chipotle chiles in adobo sauce
- cube(s) crusty bread, tortilla chips, cooked shrimp, jicama sticks
- 1. In a bowl, combine Gruyere, Monterey Jack and cornstarch. Toss well.
- 2. Rub inside of flameproof fondue pot or large saucepan with garlic halves. Discard garlic. Add beer and lime juice. Bring to a simmer over medium heat.
- 3. Reduce heat to medium-low and add cheese, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon. Let cheese melt, then add more.
- 4. When all cheese is completely melted, stir in jalapenos or chipotles. Remove from heat and set up on a fondue stand with a burner if desired. Stir in roasted red peppers, then garnish with cilantro and green onion, if desired. Serve with tortilla chips, cubes of crusty bread, cooked shrimp, jicama sticks or cherry tomatoes.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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