Fondue With Tequila Recipes

TEQUILA & MEXICAN CHEESE FONDUE

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to cheese 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.

TEQUILA-SPIKED QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, crumbling it as you go, until browned. Remove from the skillet and drain on a paper towel-lined plate. Pour off any excess fat from the skillet.
• Add the onion and bell peppers to the skillet and cook over medium-high heat until the veggies begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of the tequila. Turn the heat back on and cook until the vegetables are golden brown, 2 to 3 minutes more. Remove from the heat and set aside.
• Meanwhile, stir the tomatoes and remaining 1 tablespoon tequila together in a small bowl and set aside to marinate for a few minutes.
• To build, cover the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar. Add half of the chorizo, then another third of the cheese. Next, add as much of the veggie mixture as you'd like (you may have a little left over). Add almost all of the remaining cheese, the rest of the chorizo and then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
• Bake, starting to watch it 4 to 5 minutes in, until the cheese is totally melted, hot and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
• Drain the tomatoes.
• Remove the skillet from the oven and top with the spiked tomatoes and cilantro. Serve immediately with tortilla chips. It's best when piping hot! Wrap a cloth around the skillet handle so guests won't burn themselves.

TACO CHEESE FONDUE WITH CILANTRO & TEQUILA

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.

FONDUE WITH TEQUILA

Steps:

• Melt the butter in a skillet over medium heat. Add the onions, and cook until tender, stirring occasionally. Add the garlic, and cook for about a minute. Whisk in the flour with a fork so no lumps form. Cook and stir with the fork until browned. Remove from heat and set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the avocado into a blender or food processor, and pour in the milk, cream, lemon juice, salt and pepper. Puree until smooth. Pour into a heat proof bowl or casserole dish, and stir in the onion and garlic mixture.
• Bake in the oven for 20 minutes, or until thickened. Stir in the tequila and cheese, and return to the oven for about 5 minutes to melt the cheese. Stir and serve as a fondue.

SPICY CHEESE FONDUE

Steps:

• Rub the inside of a fondue pot or earthenware casserole with the halved garlic; discard or leave pieces in the pot for stronger garlic flavor.
• Pour the wine into the top of a double boiler over simmering water; heat wine to a simmer.
• Add the cheese 1/4 cup at a time to the double boiler, stirring after each addition until all the cheese is melted, stir in cornstarch.
• Add tequila, cilantro and chili powder, stirring until blended.
• Carefully pour cheese mixture into fondue pot.
• Place pot on the table, use bread, tortillas and vegetables for dipping into cheese.

MEXICAN FONDUE

Steps:

• In a small bowl, combine the corn, tomatoes, green chiles and chili powder. Stir in cheese. Pour mixture into a 1-1/2-qt. slow cooker coated with cooking spray. , Cover and cook on high until cheese is melted, 1-1/2 hours, stirring every 30 minutes. Serve warm with bread cubes.

MEXICAN FONDUE WITH CHORIZO AND CHILES

Steps:

• Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
• Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

TEX-MEX CHEESE FONDUE

Steps:

• Place both cheese in a large bowl and add flour, toss.
• Rub inside of fondue pot with garlic. Discard garlic.
• Add wine and tequila to pot and warm over medium heat until tiny bubbles appear.
• Add one handful of cheese mixture to wine mixture and stir constantly until cheese melts. ADJUST HEAT SO MIXTURE DOES NOT BOIL.
• Repeat with remaining cheese; stirring until thick. Stir in cilantro and chilies and season with salt and pepper.
• Set pot over candles or Sterno on serving table. Serve with skewers of bread cubes, sausages and/or vegetables.
• Serve with tortilla chips if desired.