PEPPER JACK FONDUE
Provided by Katie
Time 15m
Number Of Ingredients 7
Steps:
- In a cast iron fondue pot bring white wine to a simmer. While wine is simmering toss cornstarch with the shredded cheese.
- Once the wine is simmering mix the cheese in the pot. Once the cheese is semi-melted add 1/3 cup chicken broth. Salt & pepper to taste. Serve with steamed broccoli florets and french bread.
CHILI PEPPER JACK CHEESE FONDUE
Not all fondues are melty and mellow! Take this kicked-up version, for example-made with chili powder, Pepper Jack cheese and a splash of tequila.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 6 g
CHARCUTERIE AND CHEESE FONDUE
Steps:
- Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute.
- Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers.
CHILI CON QUESO EL DORADO
Used as a dip or a sauce on burgers, chicken or pork, this creamy queso is spiced with chilies, chipotle peppers and hot pepper sauce. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through., Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips.
Nutrition Facts : Calories 92 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
COBLY OR MONTERAY JACK FONDUE
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3
SOUTHWESTERN CHILE-CHEESE FONDUE
From Vegetarian Times, November 2002 "Flavorful Pepper Jack cheese needs little help to make it taste wonderful. The pickled jalapeños may be eaten as a relish or dipped in the fondue and are especially suited to those who like fiery foods. Use fresh corn or flour tortillas, if available, and at serving time, place tortilla wedges in baskets lined with a damp napkin or dish towel. Warm in the microwave for 20 seconds and set out smaller baskets filled with tortilla chips. For festive color, garnish fondue with chopped red peppers."
Provided by Dominick and Amanda
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place garlic and beer in saucepan, and heat over low until simmering.
- Mix cornstarch with water, stirring to make paste, and stir into beer. Increase heat and cook beer until it boils and begins to thicken. Reduce heat to low. Add pumpkin seeds and cook 2 minutes.
- Add cheese and, using generous handfuls at a time, stir into beer until cheese melts, 2 to 3 minutes. Repeat until cheese is gone. Stir in green chiles.
- Transfer cheese mixture to fondue pot or crockpot. Keep fondue warm over alcohol burner or in crockpot over lowest setting. Serve with accompaniments.
Nutrition Facts : Calories 1126.2, Fat 60.2, SaturatedFat 24.9, Cholesterol 100.9, Sodium 976.4, Carbohydrate 103, Fiber 11.4, Sugar 3.3, Protein 42.9
CHIPOTLE CHEESE FONDUE
Steps:
- To make the fondue:
- In a bowl toss together cheeses and cornstarch.
- Rub 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, chilies, and pepper to taste. Transfer 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.)
- To make the fried shallots:
- 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. Makes about 2/3 cup.
CHEDDAR FONDUE WITH CHILES AND CUMIN
At his restaurant, Tabla, the chef Floyd Cardoz used Aleppo pepper in a number of dishes, often blended with cayenne and chiles from India and New Mexico. Its mild, rich heat was in the pan-roasted lobster glazed with Goan curry and in the tomato curry sauce served with a raviolo of spinach and sheep's milk ricotta. It even found a place in this warm Cheddar fondue with cumin.
Provided by Amanda Hesser
Categories appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a heavy saucepan, heat oil and cumin until fragrant. Add butter and heat until melted, then stir in flour. Cook, whisking, until thickened. Slowly add milk and cream, whisking constantly until smooth, and bring to a boil. Slowly whisk in cheese, then chile and Aleppo pepper. Season with salt and pepper. Serve with flatbread or croutons.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 43 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 23 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 1 gram
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- In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Stir in the tomatoes, chile peppers, and garlic and cook, stirring occasionally, until most of the moisture evaporates, about 5 minutes. Pour in the light cream and cook, stirring, until the sauce just reaches a boil. Reduce the heat to low.
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