Cobly Or Monteray Jack Fondue Recipes

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WHITE QUESO (USING MONTEREY JACK CHEESE)



White Queso (using Monterey Jack Cheese) image

This is a quick, easy, items-on-hand, 'real' cheese queso dip that's amazing. Serve with tortilla chips.

Provided by Eraina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 6

2 tablespoons butter
2 tablespoons all-purpose flour
1 ¼ cups whole milk, or more as needed
½ teaspoon onion powder
⅛ teaspoon garlic powder
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.

Nutrition Facts : Calories 214 calories, Carbohydrate 4.7 g, Cholesterol 48.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 11.1 g, SaturatedFat 10.5 g, Sodium 247.9 mg, Sugar 2.6 g

COBLY OR MONTERAY JACK FONDUE



Cobly or Monteray Jack Fondue image

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

3 cups colby or 3 cups monterey jack cheese, shredded
1 cup gruyere
1 1/2 teaspoons cornstarch
1 garlic clove
3/4 cup dry white wine
2 teaspoons lemon juice
1 dash nutmeg
1 dash pepper

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

THREE-CHEESE DINNER FONDUE FOR TWO



Three-Cheese Dinner Fondue for Two image

Looking for a party dip? Then check out this fondue made using three types of cheese. Ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 2

Number Of Ingredients 10

1/2 cup shredded Swiss cheese (2 oz)
1/2 cup shredded Colby cheese (2 oz)
1/2 cup shredded Monterey Jack cheese (2 oz)
2 teaspoons cornstarch
1 clove garlic, cut in half
1/2 cup dry white wine or nonalcoholic white wine
2 tablespoons dry sherry, kirsch or nonalcoholic white wine
1/4 teaspoon ground ginger
Several dashes of red pepper sauce
1/2 loaf (1-lb size) French bread, cut into 1-inch pieces, or vegetable dippers

Steps:

  • In medium bowl, toss cheeses and cornstarch until cheese is coated.
  • Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
  • Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
  • Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
  • Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.

Nutrition Facts : Calories 650, Carbohydrate 63 g, Cholesterol 80 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 3 g, TransFat 1 1/2 g

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